CAPFO - Consortium Apprentissage Expérientiel Francophone de l'Ontario
CAPFO - Consortium Apprentissage Expérientiel Francophone de l'Ontario
Se connecter S'inscrire'

Winter 2025 Catering to Success: Culinary Operations and Management Best Practice

ND 380
Ouvert Clôture le janvier 25, 2025 / 1 place restante
University of North Dakota (UND)
University of North Dakota (UND)
Grand Forks, North Dakota, United States
Brenna Swanson
Clinical Instructor
(1)
2
Chronologie
  • février 3, 2025
    Début de expérience
  • avril 7, 2025
    Fin de expérience
Expérience
1 projets souhaités
Dates fixées par le expérience
Entreprises privilégiées
United States
Tout type de entreprise
Agriculture, Food & beverage, Hospital, health, wellness & medical, Sports & fitness

Portée de Expérience

Catégories
Hôtellerie, tourisme et arts culinaires
Compétences
nutrition food service restaurant management
Objectifs et capacités de apprenant.es

Looking to elevate your organization, and bring it to the next level? Bring on students from University of North Dakota to be your student-consultants, in a project-based experience. Students will work on one main project over the course of the semester, connecting with you as needed with virtual communication tools.





Apprenant.es

Apprenant.es
Premier cycle universitaire
Niveau Débutant
1 apprenant.e dans le programme
Projet
10 heures par apprenant.e
Les Professeur.euses affectent les apprenant.es à des projets
Équipes de 3
Résultats et livrables attendus

Deliverables are negotiable, and will seek to align the needs of the learners and the organization. 


Some final project deliverables might include: 

  1. A 10-15 minute presentation on key findings and recommendations
  2. A detailed Word document report including their research, analysis, insights and recommendations



Chronologie du projet
  • février 3, 2025
    Début de expérience
  • avril 7, 2025
    Fin de expérience

Critères supplémentaires pour %{company}

Exigances

Project activities that learners can complete may include, but are not limited to:


  1. Market Research: Understanding customer preferences and industry trends through research.
  2. Menu Development: Creating diverse menus considering nutritional value, cost, and presentation.
  3. Grocery List Development: Efficiently compiling ingredient lists for menu items.
  4. Event Planning: Organizing and executing food-related events with attention to detail.
  5. Staffing Patterns: Optimizing workforce for different operational needs.
  6. Productivity Levels: Maximizing kitchen efficiency without compromising quality.
  7. Equipment Needs: Selecting appropriate kitchen tools and equipment.
  8. Equipment Specifications: Evaluating equipment capacity, usage, and maintenance requirements.
  9. Traffic Flow Assessment: Ensuring safe and efficient movement within the foodservice space.
  10. Foodservice Layout: Designing functional and inviting spaces for staff and customers.
  11. Food Specification: Setting detailed ingredient standards for consistent quality.
  12. Food Cost: Managing ingredient costs to ensure profitability.


Critères supplé mentaires pour entreprise

Les entreprises doivent répondre aux questions suivantes pour soumettre une demande de jumelage pour cette expérience:

Be available for a quick phone/virtual call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the experience.

Provide a dedicated contact person who is available for weekly/bi-weekly drop-ins to address learners’ questions as well as periodic messages over the duration of the project.

Provide an opportunity for learners to present their work and receive feedback.

Provide relevant information and/or data as needed for the project.

How is your project relevant to the experience?