choose anything other than waste management

2. The cost control measure cannot be anything to do with raw food or staffing. 3. Topic must be approved by the professor. Approval will be given on a "first-come first-served" basis 4. When choosing your cost saving measure or item, consider all facets of the Food Service Department and be creative in an item or area where your group believes cost savings can be actualized. Think about supplies needed or used in the department. Can be small or large. 5. In your Power Point include: a. Calculations to prove" savings: cost at present and cost once charo implemented. Be specific b. Predicted inonthly as well as annual savings c. How to implement the cost saving measure/item and any potential additional benefits or concems. 6. Power Point is to be a minimum of 5 slides and no more than 10. Resources must be included. Visuals where applicable 2. The cost control measure cannot be anything to do with raw food or staffing. 3. Topic must be approved by the professor. Approval will be given on a "first-come first-served" basis 4. When choosing your cost saving measure or item, consider all facets of the Food Service Department and be creative in an item or area where your group believes cost savings can be actualized. Think about supplies needed or used in the department. Can be small or large. 5. In your Power Point include: a. Calculations to prove" savings: cost at present and cost once charo implemented. Be specific b. Predicted inonthly as well as annual savings c. How to implement the cost saving measure/item and any potential additional benefits or concems. 6. Power Point is to be a minimum of 5 slides and no more than 10. Resources must be included. Visuals where applicable