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Catering to Success: Foodservice Production and Management Best Practices

ND 380
Closed
University of North Dakota (UND)
University of North Dakota (UND)
University of North Dakota (UND) - College of Nursing & Professional Disciplines Grand Forks, North Dakota, United States
BS
Brenna Swanson
Clinical Instructor
(1)
1
General
  • Undergraduate; Junior
  • 10 learners; teams of 3
  • 10 hours per learner
  • Dates set by experience
  • Educators assign learners to projects
Preferred companies
  • 1/1 project matches
  • United States
  • Academic experience
  • Any company type
  • Agriculture, Food & beverage, Hospital, health, wellness & medical, Sports & fitness
Categories
Other Hospitality, tourism & culinary arts
Skills
nutrition food service restaurant management
Project timeline
  • February 12, 2024
    Experience start
  • April 20, 2024
    Experience end
Overview
Details

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.





Learner skills
Nutrition, Food service, Restaurant management
Deliverables

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



Project Examples

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.


Additional company criteria

Companies must answer the following questions to submit a match request to this experience:

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?