Checklist sheet1
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Checklist sheet1 Presentation Transcript

  • 1. Auguste  Escoffier  School  of  Culinary  Arts 70% 1% 1% 2% 5% 5% 3% 1% 1% 2% 1% 2% 2% Feel  free  to  provided  additional  material   either  for  Digital  Presentation  or  Hard  Copy Menus Kitchen  Layout FOH  Layout  &  Design 4% Promotional  material  &  Design Design  Elements Specialized  Equipement  UsedBusiness  Plan  Components SWOT  Analysisfor  Risk  Management Market  Analysis Organizational  Chert Marketing  and  Sales  Plan Start-­‐up  Cost  Breakdown Breakeven  Point  (by  revenue  $/month) Executive  Summary Additional  Materials Alcohol  Service  (report  only  Including  Liquor   License  Research  &  1  specialty  drink  w/costing) Report  on  licenses  and  permits Recipe  Costing  (including  beverage) Culinary  Arts  Entrepreneurship Business  Plan  Project Business  Plan  Project  Workbook Mission  Statement Triple  Bottom  Line  Moral  Report  Card Formal  Menu  (includes  1  beverage) Due  Date: