Budget Project
NFSC 230: Introduction to Foodservice Management
Skill Area: Food Service
Assignment Title: Budget Project
What I learned: In this assignment, I learned how to properly develop a budget for a foodservice operation. I had to account for all expenses ranging from cost of labor to cost of produce.
Reflection to assignment: This assignment made me realize the difficulties that a food service manager has to face. I realized the main factors that I need to consider when managing a place of my own. The goal of any business to have a surplus of money, but the process of getting there is not as easy as it seems. I learned how to properly spend money that I was given.
Relevance to profession: As a registered dietitian, it is crucial to understand all aspects of nutrition. Through this assignment, I not only learned how to manage a budget in a foodservice operation, but also how to better my budget.