Week Three: For this week students will focus on creating their ethical, efficient, effective fast food

chain. This should be created using all the information they gathered over the previous two weeks. Students will use this information to create a menu for their restaurant along with an employee handbook outlining the financial information of the restaurant chain. Resources: http://www.franchoice.com/fast_food_franchise http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-relatedworkers.htm http://www.glassdoor.com/Salaries/fast-food-quick-service-restaurants-salarySRCH_II200098.0,35.htm http://www.wikinvest.com/industry/Fast_Food_Restaurants_(QSR) http://www.euromonitor.com/fast-food Survey Data from both surveys created by students Strategies: Adjunct Displays Pattern Guide Schedule: Day Eleven: For this day students will be introduced to the final project more in depth. They will be shown an example of a menu and employee handbook that theyre being asked to produce by the end of the week. Introduce weeks topic o The Bacon House (modeling example) o Rubric o How to incorporate survey information Students work together to discuss and understand what the project is asking them to do and to brain storm ideas using adjunct displays. Group discussion of what students concluded in their discussions o Use pattern guide strategy As a class, create a pattern guide of the step-by-step process students should take when creating their project. Make the steps ordered goals for students to meet on a day by day basis Closure: Reflect and organize your thoughts on the project and what direction youre going to take your project in.

Day Twelve: For the next three days students will be working on their final project. Their goal for the first day is to have the name of their food chain as well as most of their food items and prices picked out for the menu board.

Recap the objective for the day from the pattern guide created as a class Introduce the focus for the day: o Focus: creating a fast food chain, begin creating a menu with food item names and prices o Students must have at least: 5 meal choices, 4 side choices, 3 drink choices, and 3 dessert choices with prices Students are given the rest of the time to use the information from their surveys to create the food choices they would like to have offered in their restaurant. They should begin creating the prices for these items as well.

Day Thirteen: Introduce the focus for the day: o Focus: finish creating the menu with food items, names, and prices finalized. o Write a summary of why the choices available were chosen along with how these decisions came from the research done in the survey o Begin work on employee handbook with wage and financial information Students are given the rest of the time to work on finishing their menu boards and summarys. They should also begin work on their employee handbook with wage and financial information.

Day Fourteen: Introduce the focus for the day: o Focus: finish employee handbook with wage and financial information o Students must incorporate the wages offered for various positions within each chain along with the financial information about that chain. This should be information based off of the research done and the survey given out. o Students should write a summary of why the handbook includes the information it has as well as how these decisions came from the research done in the survey Students are given the rest of the day to finish up this as well as anything else they have to finish for the project.

Day Fifteen: -

Students are given 20 minutes at the beginning of class to finalize anything they need to get ready for the presentation of their menus. Presentations: o Students present their boards and handbooks in the form of a gallery walk where their other classmates come and observe they work theyve done over the past three weeks.