This project is to help you apply your previous coursework from HRT 276 combined with relating what you have learned in HRT 281. You will demonstrate: menu planning, recipe scaling, recipe costing, and creation of requisition sheets. This project will also introduce you to local, seasonal and sustainable sourcing of ingredients.
Purpose:
1.  This project will allow you to illustrate your creativity by developing a local (all items must be grown raised and/or produced with-in 150 miles from Cal Poly Pomona) and seasonal menu with a sustainable facet.
2.  This project will enable you to apply skills and abilities from all previous coursework.
3.  In this project, you will research, analyze, and utilize sustainability concepts as it applies to the hospitality industry.

 

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