HOSP 410 Restaurant Management Entire Course
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Week 3<br />
<br />
<br />
<br />
Part 3<br />
Financial Analysis<br />
(see Chapter 16):<br />
Develop a financial<br />
budget estimate of<br />
the cost to start up<br />
your new venture.<br />
Figure 16.2 on<br />
page 452 shows a<br />
great way to<br />
estimate startup<br />
costs.<br />
Licenses and<br />
Approvals (see<br />
Chapter 16):<br />
Identify the<br />
necessary permits<br />
and licenses you<br />
will need (local<br />
and state<br />
requirements).<br />
Design,<br />
Furnishings, and<br />
Equipment (see<br />
24<br />
Chapters 3 and 5):<br />
Describe the<br />
layout of your<br />
restaurant. If you<br />
are able to come<br />
up with a sketch,<br />
that would be<br />
great, but it is not<br />
required. What<br />
type of equipment<br />
will you need?<br />
To meet<br />
the paper length<br />
requirements, it is<br />
a good idea to aim<br />
for about one page<br />
for each of the<br />
topics.<br />
Please<br />
submit this as one<br />
document in the<br />
Week 3 <strong>Course</strong><br />
Project Dropbox.<br />
Rememb
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