Layout Of The Dining Room And Equipment In A Restaurant

The assignment for week five will be a little bit different.  For the week five assignment, you will participate in a simulation of the layout of the dining room and equipment in a restaurant.  The simulation will walk you through identifying problems with table configurations and meeting customer needs, diagnosing and solving flow problems in the kitchen, and assessing workloads and throughput.  You will then “take over” a second restaurant and apply what you learned through the walk-through.

You can access the simulation by clicking here or by copying the following link:

prosim.knowledgematters.com

Click on the “Register Now” button and you will be prompted for this session’s course key which is: xxxxCONTACT BOOKLIST after week 3 FOR KEY PRIOR TO OPEN DATE TO STUDENTSxxxx.

After completing the simulation, you will be expected to provide summary of your experience.  The summary will describe the scenario that was presented to you, the decisions you had to make, and your reasoning for the decisions you made.  References will be expected to support, refute, or corroborate your perspective or reasoning. As a part of your summary, you will need to also describe the results you anticipated and what the actual results were.

The summary should be concise, providing an analysis of your performance, and be no longer than two pages.

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Font and font size: Times New Roman, 12 point.

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