Part III: Restaurant Inspection Report and Manager Interview (Due Week 8)
You will interview a Food & Beverage Manager or Restaurant Owner and ask about their food safety and sanitation practices. Inquire about how often they are inspected, what practices are daily, weekly, monthly, ask about exterior cleaning, etc. You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures.
- At the interview, you will fill out the restaurant inspection form.
- After the interview, write a paper summarizing your findings and key areas where the restaurant was exceptional in creating a superior, sanitary environment. Assemble ideas on how to prevent any deficient areas. Identify opportunities for error within the restaurant operation. Describe what needs to be done in each section of the inspection report to get a 5, which could include a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.
- Your paper should be 4 to 5 pages in length. The Restaurant Inspection Report form does not count toward the page requirement. This should be included as an appendix. Any pictures or illustrations may be added at the end of the paper but will not be included in the 4 to 6 page requirements. All of the criteria must be included to receive credit. Follow APA formatting guidelines. References should be included.
