Please help me with this assignment about the Food & Beverage expert regarding Best Practices in Kitchen Design.

Unit 8 [AB213: Food and Beverage Management] Unit 8 Assignment: Kitchen Design An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment. Based on what you learn in the interview below and your previous unit's learning, address the following scenario: 1. Watch the interview (transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design. 2. Next, review the following scenario (below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner. Be sure to address the following: Checklist Listen to the Expert Interview, and open the Assignment scenario document below. Using the decision-making process steps 1-4 in Chapter 10, provide a PowerPoint presentation that shows the decision-making process you used from Step 1 to Step 4 and then your final action plan. Describe all of the problems: legal and sanitary/safety, budgetary, layout, and training issues The causes of these problems Possible solutions Finally discuss the best solutions in your estimation. Provide a bulleted plan of action for the solutions you suggest. Remember to address all legal and sanitary/safety concerns as well as budgetary, layout, and training issues. Directions for Submitting Your Assignment Respond to your assignment in a minimum 12-slide Microsoft PowerPoint document (which includes the title and References slide) and save it as Username-AB213 Assignment-Unit#.doc (Example: TAllen- AB213 Assignment-Unit 8.doc). Submit your file by selecting the Unit 8: Assignment Dropbox by the end of Unit 8. Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance to real organizations or individuals is purely coincidental. Unit 8 [AB213: Food and Beverage Management] Scenario Refrigerators Cook top & Grill Pantry and walk-in refriger ator Food Prep Ovens Pass thru Entry Sink Dishwashers Receiving area Budget: Saturday nights: 30 tables seating 4 persons each Turn-over: 2 times minimum Costs for current menu per person: $14 Total charge per person: $25 Unit 8 [AB213: Food and Beverage Management] Customer Survey results from Saturday Night Customer Comments: Customer #1: My wife and I wanted a simple dinner. Not only was this way too expensive, it took forever to get it and then it was cold. My son is only 16 and the server put a wine glass down for him! Customer #2: The waitress didn't even know what was in these dishes and my boyfriend has allergies! We had to ask for everything without sauce or seasoning because we were too afraid he would end up in the hospital! Customer #3: Our waiter was limping- the poor guy fell in the kitchen --He needs some help! Anyway- the food was good, but pricey! Customer #4: I don't know but I think the whipped cream in my trifle was bad...I have a stomach ache and I haven't even left yet! Unit 8 Assignment grading rubric = 35 points Percent Content, Focus, Use of Text/Outside Sources Points Possible 80% Answer provides correct and thorough checklist item response demonstrating critical thinking and analysis. 6 Describe all the problems: legal and sanitary/safety, budgetary, layout, and training issues. The causes of these problems 5 Possible solutions 5 Choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation 5 Then choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation Subtotal: 80% 7 Writing, spelling and grammar/ APA format:12-slide PowerPoint Presentation 20% Total 100% Gross Project Score Less: Late Penalty (Per Policy) Your Project Score 28 7 35 Points Earned