@gmeers : In teaching the Hospitalilty Supervision Course, I have a project for each team to design a restaurant from the ground up including all of the architectural drawings, business plan, flooring, paint colors, menu, logo, labor and employee training programs, Name and tag line for the restaurant. These are all great exercises for culinary and pastry students who will be graduating soon because they really get to see, feel and touch what it is like to open a restaurant or bakery and how much planning and money is required to do that successfully. I think it is so engaging on so many levels - they learn to set tables, fold napkins, write menus, etc. It covers everything and is so relevant to every part of being a Chef.
