I have attached the templet that should be followed.
the instructions:Opening and closing checklists for a hospitality business are to make sure that all the necessary tasks for getting the food business ready for each day and the following day service meet the business standards. The goal is to guide service staff to meet all expectations and not miss important tasks. Each business concept will have a different set of tasks depending on the size, table set-up, and type of concept.
For this part of the course project, you will develop an opening and closing checklist for the business concept. You will need to have a minimum of 10 tasks for opening and for closing the operation. Remember to continue to shift to writing in the third person (try to eliminate the use of “I” or “my” in your work and instead use the business name, “the business,” “the operation,” “the organization,” etc.). In a minimum 350-word summary in a Microsoft Word document following MLA format, develop an opening and closing checklist in bullets using the provided template:
Create an introduction for service staff to the checklist that outlines the importance of following the checklist when opening and closing for service.
Using bullets, develop the opening checklist tasks (minimum 10).
Using bullets, develop the closing checklist tasks (minimum 10).
Create a conclusion statement for this section of the manual.
