University of North Dakota (UND)
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Winter 2025 Catering to Success: Culinary Operations and Management Best Practice

ND 380
Open Closing on January 7, 2025 / 1 spot left
University of North Dakota (UND)
University of North Dakota (UND)
Grand Forks, North Dakota, United States
Brenna Swanson
Clinical Instructor
(1)
2
Timeline
  • February 3, 2025
    Experience start
  • April 7, 2025
    Experience end
Experience
1 projects wanted
Dates set by experience
Preferred companies
United States
Any company type
Agriculture, Food & beverage, Hospital, health, wellness & medical, Sports & fitness
Categories
Hospitality, tourism & culinary arts
Skills
nutrition food service restaurant management
Learner goals and capabilities

Looking to elevate your organization, and bring it to the next level? Bring on students from University of North Dakota to be your student-consultants, in a project-based experience. Students will work on one main project over the course of the semester, connecting with you as needed with virtual communication tools.





Learners
Undergraduate
Beginner levels
1 learner
Project
10 hours per learner
Educators assign learners to projects
Teams of 3
Expected outcomes and deliverables

Deliverables are negotiable, and will seek to align the needs of the learners and the organization. 


Some final project deliverables might include: 

  1. A 10-15 minute presentation on key findings and recommendations
  2. A detailed Word document report including their research, analysis, insights and recommendations



Project timeline
  • February 3, 2025
    Experience start
  • April 7, 2025
    Experience end
Project Examples

Project activities that learners can complete may include, but are not limited to:


  1. Market Research: Understanding customer preferences and industry trends through research.
  2. Menu Development: Creating diverse menus considering nutritional value, cost, and presentation.
  3. Grocery List Development: Efficiently compiling ingredient lists for menu items.
  4. Event Planning: Organizing and executing food-related events with attention to detail.
  5. Staffing Patterns: Optimizing workforce for different operational needs.
  6. Productivity Levels: Maximizing kitchen efficiency without compromising quality.
  7. Equipment Needs: Selecting appropriate kitchen tools and equipment.
  8. Equipment Specifications: Evaluating equipment capacity, usage, and maintenance requirements.
  9. Traffic Flow Assessment: Ensuring safe and efficient movement within the foodservice space.
  10. Foodservice Layout: Designing functional and inviting spaces for staff and customers.
  11. Food Specification: Setting detailed ingredient standards for consistent quality.
  12. Food Cost: Managing ingredient costs to ensure profitability.


Companies must answer the following questions to submit a match request to this experience:

Be available for a quick phone/virtual call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the experience.

Provide a dedicated contact person who is available for weekly/bi-weekly drop-ins to address learners’ questions as well as periodic messages over the duration of the project.

Provide an opportunity for learners to present their work and receive feedback.

Provide relevant information and/or data as needed for the project.

How is your project relevant to the experience?