List of Assignments

First Assignment (A Dish)

Design a Dish

  • For Fall 2018 you are to design:
  • Both the burger and the side dish must fit into their servicescape, their naming “space,” and be appropriate for the brand.
  • The side dish must be well described but a recipe is not required. If a recipe is supplied it should include ingredients and method.
    • The side dish should pair exceptionally well with your burger
    • The side dish should still pair well with other offerings from the Creator menu
  • The burger must have:
    • one wet sauce the thickness of a typical remoulade
      • ingredients are required; method is optional
    • one or two dry powders (spices, seasonings, or mixes of spices and seasonings)
      • ingredients are required; method is optional
    • Bun
    • Burger (smash style)
  • The burger can optionally have:
    • Salt
    • Pepper
    • Tomato slice (0, 1, or 2)
    • Pickle slide (0, 1, or 2)
    • White Onion (0 or 1)
    • Shredded Iceberg Lettuce (none, extra small, small)
    • Grated Cheddar Cheese (1/4 oz, 1/2 oz)
    • Grated Smoked Cheddar Cheese (1/4 oz, 1/2 oz)

Creator Cold Opening Menu (Eater, 2018)

Burgers $6

Creator vs. the World 
Pacific sauce with umeboshi plum and mole (our take on Thousand Island), Pacific seasoning with garlic, mustard, bell pepper, fennel seed; pickles, onion, tomato, butter lettuce, cheddar cheese
Designed at Creator

Tumami Burger
Smoked oyster aioli, shiitake mushroom sauce, black pepper and salt, pickles, onion, butter lettuce
Designed by chef Tu, Top Chef Season 15

Dad Burger
Sunflower seed tahini, Heinz ketchup, garlic salt, pepper, pickles, onion
Designed by chef Nick Balla (Bar Tartine, Duna)

The Smoky
Barbecue sauce, charred onion jam, ballpark mustard, alderwood smoked salt, chipotle sea salt, smoked cheddar, double pickles, onion tomato
Designed at Creator

Sides – $2.50

Skin-on thin cut french fries with Heinz ketchup

Seasonal Grain Salad
Farro, sugar snap peas, zucchini, radish, pesto

Arugula Salad
Shaved zucchini, toasted tamari almonds, baby arugula, shaved ricotta salata, lemon vinaigrette

Shaved Roots
Celery root, carrots, kohlrabi, fennel, watermelon radish, pepitas, mustard aioli

Link to video of Creator:

  • Example (from Spring 2018 which was a similar but different assignment)

Second Assignment (A Seasonal Dish)

The second assignment focuses on the creation of a seasonal signature dish for a NY Times-reviewed restaurant (with 1 or more stars). They must also have a website and an online menu.  A key goal of the assignment is introducing a new service element or servicescape element that enhances the dish, the restaurant, and the experience of the guests who order the dish (and those around them).

  • your post should have a link to the NY Times review
    (1 star or more)

Service Element
A service element is any artifact that is used during service within a restaurant. Consider a service element to include tangible items such as utensils, plates/bowls, glasses, serving dishes/trays, or place settings. It can incorporate any stimuli that is part of the servicescape. A classic example is a server bringing a covered dish to the table and removing the cover to reveal the dish in front of the diner. A modern example is removing the cover to release a scent, smoke, or aroma.

Service Element vs. Servicescape Element
Service elements are generally an artifact (plate, fork, or vase) or a functional element (a hardwood BBQ built into a table). Since service often includes servers/waiters, food runners, etc., a service element may include one or more members of staff. Classic examples include when several waiters simultaneously place all of the food in front of the guests or French or Russian cart service where food is prepared table side. Another example is a personal artifact: an Italian chef who serves her signature pasta dish by personally coming to the table and offering guests grated cheese from her great-grandparents’ cheese grater.

CRM Assignment (Tools For Your Service Delivery System)

This is a group assignment and will be presented in class. The objective is to design a Customer Relationship Management Tool (or a set of tools) to implement service recovery for a guest and then give a tangible example of its use by describing a specific service recovery that uses that tool.  Tools are part of Heskett’s depiction of what is included within a Service Delivery System (1993, 2008).

Group Hotel Assignment (Focusing on Single Persona)

In this group assignment you will design a hotel based on a narrowly defined customer profile. Understanding that hotels are not allowed to discriminate against any member of the public and must make reasonable accommodations for all guests (ADA), the purpose of this assignment is to imagine a hotel whose services have been highly refined to appeal to a particular customer set.

  • A key objective of this assignment is to understand a specific customer persona at such a level of depth and specificity that your hotel would be the most appealing hotel for any customer who matched the persona.
  • It would be unlikely that such a hotel would actually operate but your “solution” should be plausible.
  • This assignment should help you understand personas and how to create services that appeal to specific personas. It should also help prepare you for the final blog post and the final exam.

Individual Hotel Assignment (Creating Your Own – Final Exam)

This assignment should be completed before class ends on Week 13. The actual assignment and an example is available within this link.


  • Have fun with this assignment: show the world that you know how to combine the many facets of Hospitality Management to create a hotel that would be appealing, popular, and well-managed.
    • Create a hotel that where you would want be a guest, where members of your family would feel welcome, where you would desire to work in any department, and where you would be proud to be the General Manager.
    • Use your concentration within our department, your learning from all of the courses you have taken, and your life and work experience to help guide you in this assignment.
  • Your blog post should have every section included in the example post.
  • Your hotel has to have a very specific location in NYC. This means it should have a specific street address.
    • Saying your hotel would be located “on the west side” or “in the meatpacking district” is not specific enough.
  • Your hotel concept should make it clear that you understand and have addressed ethical challenges for both staff and guests.
    • You should be prepared in the final exam to address what ethical issues exist in the industry and how your hotel was designed to eliminate or resolve those issues.