Name:
Restaurant Project
You and your team are the new owners of a
restaurant! You are planning a big grand
opening celebration in order to introduce it to
the community. There is so much to do for
the lunch-time event. As a team, you will
work together respectfully to get all the jobs done. Each
individual assignment must be handed in on the due date.
This sheet will help you stay on track so that you are ready for
the big day!
Assignment
Menu Proposal
o Appetizer/Soup/Salad
o Entrée/ Main Course
o Dessert
Recipe Submission
Shopping List & Equipment List
Invitation for All Guests Regarding
Cost and Date of Event
Day of Event
Due Date
Done?
Name:
Menu Proposal Sheet
Keep in mind that whatever you choose needs to be made for
the whole class. Give each dish a title and then describe it as
best you can using descriptive words (taste, smell,
appearance, texture) in order to sell it to your customers.
Appetizer/Soup/Salad
Entrée/ Main Course
Dessert
Has anyone in the group ever made the first course?
Has anyone in the group ever made the second course?
Has anyone in the group ever made the dessert?
Name:
Recipes
These should be typed up in the following format. Use the “tables” tab in
Microsoft Word to do so.
Example:
Banana Bread
Banana Bread
Servings: 8
Serving Size: 1 slice
Quantity in Fractions
Decimals
Ingredient
2-3
2.0 – 3.0
Peeled, ripe bananas
1/3 cup
0.66 cups
Melted butter
1 teaspoon
1.0 teaspoons
Baking soda
A pinch
A pinch
salt
¾ cup
0.75 cups
sugar
1
1.0
Large egg
1 teaspoon
1.0 teaspoon
Vanilla extract
1 ½ cups
1.5 cups
flour
1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted
butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the
flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F
(175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana
bread from the pan and let cool completely before serving. Slice and serve. (A bread knife
helps to make slices that aren't crumbly.)
Name:
Shopping List
When making your shopping list, be sure to think about the serving sizes
in your recipes. For example, if a recipe makes six servings, you will need to
times ALL amounts by three in order to have enough for the class of 16. Go to a
grocery store website to get approximate costs for all items, making sure to
multiply as needed (ex. 3 heads of lettuce at $1.77 each = $5.31).
First Course:
Item
Quantity Cost
Item
Quantity Cost
Total Cost (First Course): $________
Main Course:
Item
Quantity Cost
Item
Quantity Cost
Total Cost (Main Course): $________
Dessert:
Item
Quantity Cost
Item
Quantity Cost
Total Cost (Dessert): $________
Name:
List of Necessary Equipment to Bring from Home
Carefully think through your cooking process. You will need to
bring EVERYTHING you need from home. From knives to cutting
boards to pots to measuring spoons and cups, make a list here of
absolutely everything you will need. Make sure to have the list
approved by the teacher.
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Name:
List of Responsibilities for the Event
Ensure that team members is responsible for each of the jobs below. Extra
spaces are provided for any additional jobs you may think of.
Job:
Person #1
Tableclothes
Seasonal
Centrepieces
Setting tables
Type, print and
decorate menus for
each guest
Organize and retrieve
dishes, cutlery
Bring all necessary
cooking dishes, pans,
utensils etc.
Person #2
Name:
Reflection
What went well on the day of the event?
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
What could have gone better?
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
Using the scale below, reflect on your own contributions to the group.
4= great
1= not so great
Effort
4
3
2
1
Preparedness
4
3
2
1
Professionalism
4
3
2
1
Time management
4
3
2
1