HOSP 420 DeVry Week 7 Course Project

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HOSP 420 DeVry Week 7 Course Project

HOSP420

HOSP 420 DeVry Week 7 Course Project

 

HOSP 420 DeVry Week 7 Course Project

Overview

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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.

Guidelines

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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.

  1. 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.
  2. Explain the overall project to your contact.
  3. Request a tour of the restaurant.
  4. 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.
  5. 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

Dining Room

Topic Score
1 Poor 2 3 4 5 Excellent
Windows

* no dust, dirt, streaks, smudges

Lights

* no dust * clean and in working order

Ceilings

* no dust, dirt, in good repair

Air vents

* no dust, no cob webs, is painted

Floors

* in good repair, no trash, no spills

Tables

* no gum underneath, clean, in good repair

Chairs

* in good repair, legs are clean

Menus

* not sticky, clean, in good repair

Table tops

* in good repair, clean

Bar area-Glassware

* clean, no spots

Indoor Windowsills

* no dirt, no dust, is clean

Walls-pictures

* no dust, no dirt

Stairs

* clean, no obstructions, in good repair

Table sugar caddies/salt and pepper shakers

* no dirt inside caddies, clean

Table tents

* clean, in good repair, no dirt

TOTAL SCORE ____ / out of 75 possible

 

Exterior

Topic Score
1 Poor 2 3 4 5 Excellent
Condition of sidewalks

* no gum, trash, cigarette butts

Condition of parking lot

* no trash

Windows

* clear, clean, no dirt

Lighting

* all lights working, not broken

Landscaping

* well maintained, no trash

Dumpster area

* no visible trash, no smells, well maintained

Front doors

* clean, in good repair

Building exterior

* clean, good repair, no graffiti

TOTAL SCORE ____ / out of 40 possible

 

Employees

Topic Score
1 Poor 2 3 4 5 Excellent
Uniforms

* clean, well maintained

Hair

* long hair pulled back, clean shaven

Jewelry

* not excessive, clean

Body odor

* no apparent odor

Hands

* clean, fingernails maintained, no open skin

TOTAL SCORE ____ / out of 25 possible

 

Bathrooms

Topic Score
1 Poor 2 3 4 5 Excellent
Sinks

* in good repair, is clean

Mirrors

* clean, no streaks

Floors

* in good repair, no trash, no water puddles

Baby changing tables

* clean, in good repair

Toilets

* clean, in working order, clean base

Bathroom stalls

* clean, no dust on tops of stalls

Walls

* clean, no graffiti

Ceilings

* no dust, in good repair

Trash cans

* clean, no smells

Paper towel dispensers

* in working order, stocked

TOTAL SCORE ____ / out of 50 possible

 

TOTAL SCORE FOR THE RESTAURANT ____ / out of 190 possible

____ %

 

Grading Rubrics

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Part I

Category Points Weighting Description
Content 80 76% This will be the Interview portion of the paper, covering the food safety program
Organization & Cohesiveness 15 14% Professionally organized and presented
Clarity of paper including proper spelling, grammar, and citations 10 10% Any references must be cited on a separate reference page (APA style)
Total 105 100% A quality paper will meet or exceed all of the above requirements.

 

Part II

Category Points Weighting Description
Content 80 80% This will be the Restaurant Inspection paper
Organization & Cohesiveness 15 15% Professionally organized and presented
Clarity of paper including proper spelling, grammar, and citations 5 5% Any references must be cited on a separate reference page (APA style)
Total 100 100% A quality paper will meet or exceed all of the above requirements.

 

Best Practices

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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!