Turn your classroom into a think tank for restaurateurs! Students turn their love of lunch into concrete mathematical practice. Focusing on decimals and operations, students will order supplies, price meals and construct their own menus in this integrated project.
In this 26 page document you will be given a mapping to the Content Standards, four practice assignments and one project.
-- In “Price List” students will calculate the unit cost of foods based on bulk rate prices. A completed version is included if you’d prefer to just give this to your students.
-- In “Ordering Under the Budget” students will use the price list and the chef requests from the order to multiply and add decimals to calculate total cost.
-- In “Server Training” students will use the costs from a bill to find a total, the tax and the tip.
-- In “Markup Margins” students will use a restaurant rule of the thumb to help them use the actual costs of food to price the items for their restaurants. In the problems, they will encounter some of a restaurant’s biggest money makers.
-- In “Restaurant Profitability” students will use a proportion of restaurant finances that are commonly used as a guide for spending. Students will analyze the income, theoretical budget based on the model and the actual expenses. Students will analyze which restaurants are out of balance and brainstorm changes they could make or ideas they can explore.
-- In “Design a Menu” students will use the Price List to construct 4-6 dishes for a restaurant. Students will likely need to research or bring in recipes to use. Students are asked to name their restaurant, design a logo and make the meals. The biggest challenge for students will be when they have to price their meals, they will have to estimate the amount of food (usually in weight) to help them price.
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