Project activities that learners can complete may include, but are not limited to:

1. Market Research: Understanding customer preferences and industry trends through research.
2. Menu Development: Creating diverse menus considering nutritional value, cost, and presentation.
3. Grocery List Development: Efficiently compiling ingredient lists for menu items.
4. Event Planning: Organizing and executing food-related events with attention to detail.
5. Staffing Patterns: Optimizing workforce for different operational needs.
6. Productivity Levels: Maximizing kitchen efficiency without compromising quality.
7. Equipment Needs: Selecting appropriate kitchen tools and equipment.
8. Equipment Specifications: Evaluating equipment capacity, usage, and maintenance requirements.
9. Traffic Flow Assessment: Ensuring safe and efficient movement within the foodservice space.
10. Foodservice Layout: Designing functional and inviting spaces for staff and customers.
11. Food Specification: Setting detailed ingredient standards for consistent quality.
12. Food Cost: Managing ingredient costs to ensure profitability.