1. Auguste
Escoffier
School
of
Culinary
Arts
70%
1%
1%
2%
5%
5%
3%
1%
1%
2%
1%
2%
2%
Feel
free
to
provided
additional
material
either
for
Digital
Presentation
or
Hard
Copy
Menus
Kitchen
Layout
FOH
Layout
&
Design
4%
Promotional
material
&
Design
Design
Elements
Specialized
Equipement
UsedBusiness
Plan
Components
SWOT
Analysisfor
Risk
Management
Market
Analysis
Organizational
Chert
Marketing
and
Sales
Plan
Start-­‐up
Cost
Breakdown
Breakeven
Point
(by
revenue
$/month)
Executive
Summary
Additional
Materials
Alcohol
Service
(report
only
Including
Liquor
License
Research
&
1
specialty
drink
w/costing)
Report
on
licenses
and
permits
Recipe
Costing
(including
beverage)
Culinary
Arts
Entrepreneurship
Business
Plan
Project
Business
Plan
Project
Workbook
Mission
Statement
Triple
Bottom
Line
Moral
Report
Card
Formal
Menu
(includes
1
beverage)
Due
Date: