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HOSP 420 DeVry Week 7 Course Project
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In this assignment, you will take on the rol
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In this assignment, you will take on the role as an inspector of a full-service food service establishment (restaurant). The goal of this project is to take what you have learned in this course and apply it to an actual operation through critical thinking and problem solving. It is not meant for you to be a citizen police officer, but instead to understand the size, scope, and importance of food safety and sanitation.
This course project consists of two parts (both due by Week 7).
Part I: Interview
Part II: Writing an Inspection Report
To complete this project, there are some preparatory steps.
Schedule a meeting at the restaurant with a restaurant owner/manager early in class. Have a back-up plan in the event your contact is unable to meet you on the scheduled day.
Explain the overall project to your contact.
Request a tour of the restaurant.
Explain to the owner that you will enter the establishment as a customer and critically inspect various visual sanitary aspects. Explain that the information obtained from your interview and inspection will be used for educational purposes only and will be reviewed only by your instructor.
Take the inspection reports (provided below) to your interview.
Part I: Interview about Food Safety Programs (Due Week 7)
Interview the restaurant manager/owner about their food safety programs.
Ask the owner/manager about their food service practices or program they have in place.
You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures.
From this interview, you will be able to determine if this establishment is in line with food safety and sanitation practices.
Part II: Restaurant Inspection Report (Due Week 7)
After the tour and conducting your inspection, write a paper explaining your findings and key areas where the restaurant was negligent in creating a superior, sanitary environment.
In the paper, take on the role as the restaurant manager citing what needs to be done to take corrective measures in cleaning-up the deficient areas.
Using the inspection tables provided:
rate the facility on a scale from 1 (poor) to 5 (excellent);
track your scores at the restaurant;
transfer your scores to the Restaurant Inspection Report (save your work); and
Submit your report as an attachment of your Course Project.
Provide your overall score (points, percentage) addressing the cleanliness of the restaurant operation.
Identify weaknesses within the restaurant operation.
Provide solutions for correcting the issues based on the best practices described in the textbook and the student's independent research. Share recommendations for future action plans addressing sanitation issues based on the best practices described in the textbook and the student's independent research.
Provide an overall assessment of the restaurant operation using the sanitation viewpoint issues based on the best practices described in the textbook and the student's independent research.
Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation. Provide a summary of your local health department regulations, policies, codes, or laws for restaurant sanitation and food safety.
Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? If the restaurant or food service you have chosen includes a front service counter, self service food, or beverage dispensing areas, please include these in this review.
Prepare a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.
Your paper should be 8-10 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 8-10 page requirements. All of the criteria must be included to receive credit. Follow APA format guidelines. References should be included.
The following forms are available in the Doc Sharing tab for download:
Restaurant inspection report tables
* no dust, dirt, streaks, smudges
* no dust * clean and in working order
* no dust, dirt, in good repair
* no dust, no cob webs, is painted
* in good repair, no trash, no spills
* no gum underneath, clean, in good repair
* in good repair, legs are clean
* not sticky, clean, in good repair
* in good repair, clean
* clean, no spots
* no dirt, no dust, is clean
* no dust, no dirt
* clean, no obstructions, in good repair
Table sugar caddies/salt and pepper shakers
* no dirt inside caddies, clean
* clean, in good repair, no dirt
____ / out of 75 possible
Condition of sidewalks
* no gum, trash, cigarette butts
Condition of parking lot
* no trash
* clear, clean, no dirt
* all lights working, not broken
* well maintained, no trash
* no visible trash, no smells, well maintained
* clean, in good repair
* clean, good repair, no graffiti
____ / out of 40 possible
* clean, well maintained
* long hair pulled back, clean shaven
* not excessive, clean
* no apparent odor
* clean, fingernails maintained, no open skin
____ / out of 25 possible
* in good repair, is clean
* clean, no streaks
* in good repair, no trash, no water puddles
Baby changing tables
* clean, in working order, clean base
* clean, no dust on tops of stalls
* clean, no graffiti
* no dust, in good repair
* clean, no smells
Paper towel dispensers
* in working order, stocked
____ / out of 50 possible
TOTAL SCORE FOR THE RESTAURANT
____ / out of 190 possible
This will be the Interview portion of the paper, covering the food safety program
Organization & Cohesiveness
Professionally organized and presented
Clarity of paper including proper spelling, grammar, and citations
Any references must be cited on a separate reference page (APA style)
A quality paper will meet or exceed all of the above requirements.
This will be the Restaurant Inspection paper
The following are the best practices in preparing for this project.
Please make sure that you select and contact your chosen food service establishment no later than Week 2. It will be very hard for you to try to set up a timely meeting by a closer time of the due date, which is by the end of Week 7.
Keep in mind that these establishments may be very busy, so this is why we need to set a good time that works best for you and the manager. This will also give you the adequate time, hopefully by Week 6 or Week 7 to write this out.
Please keep in mind you are representing yourself as a future food service professional and also the school, so please do your best to represent yourself well to the restaurant staff. Be polite and make sure that you take this opportunity to learn about this in a hands-on experience.
Have fun with this project!
A quality paper will meet or ex