HOSP 410 Final Course Project (Devry)
CONTENTS
PAGE
Introduction…………………………………………………………………………….3
Concept Development…………………………………………………………………4
Site Selection…………………………………………………………………………..5
Menu Development……………………………………………………………………6
Financial Analysis: Start Up Cost……………………………………………………..7
Licenses and Approvals……………………………………………………………….8
Design, Furnishings, and Equipment…………………………………………………10
Employment………………………………………………………………………….11
Market and Competition Analysis……………………………………………………13
Conclusion…………………………………………………………………………….17
Work Cited……………………………………………………………………..…….18
LIST OF ILLUSTRATION
FIGURE AND TABLE:
Figure 1: The kitchen flow……………………………………………………………11
Table 1: Comparison benefit matrix………………………………………………….15
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