This field practicum will provide you with an opportunity to learn from practitioners in the restaurant and foodservice industry and find out how the concepts that have been covered are used in actual practice. This practicum is designed to give you an in-depth look at how costs must be controlled throughout the many processes and operation must perform.

To begin, you must obtain a menu either from the place you work or from a local restaurant.

** List all the menu items that indicate a specific portion size, ex. Six-ounce fillet mignon.

** Create a table with this information.

** Select three menu items and trace how costs are controlled for each item as it passes through the various stages of the restaurant. You can ask a restaurant manager or staff member. Some sample questions maybe:

1. Purchasing and Receiving:

a. What is the AS purchased price of the main ingredients in this menu item?

b. What is the yield percentage of the main ingredients in this menu item?

c. What is the EP cost?

d. What is the EP percentage?

e. How often do these items need to be purchase?

f. Who purchased and receives your products?

g. Is there opportunity for theft to occur?

2. Storing and Issuing

a. How are the items stored?

b. What stock rotation method is used?

c. How is spoilage prevented?

3. Production

a. How many portions are prepared each day?

b. Is there a standardized recipe for each menu item?

c. How are wasted foods tracked?

d. How is each menu item portioned?

4. Service and Sales

a. How was the selling price determined?

b. What market forces affect the selling price for each menu item?

c. How are sales tracked?

d. What methods of payment are accepted?

e. How is scheduling done?

f. How does management forecast labor costs?

g. What is the employee turnover rate?

5. Inventory - Ask the manager the following questions

a. How many people take inventory?

b. If more than one person takes inventory, how was the work divided?

c. Was everything counted or weighed?

d. What method of stock rotation does this organization use?

e. How were the storeroom and walk ins organized?

f. Was everything clean and sanitary?

g. If you were the manager of this operation, what changes, if any, would you make to the inventory procedures?

Write a report double spaced that summarizes your findings. Your report should start with the purchasing process and they move onto production and service. Discuss in your report how costs are controlled in this restaurant and also what would happen if the costs were not controlled.

you can use any kind of menu. Need this As soon as possible. Thanks