FINAL SPECIFICATION PAPER Students will be responsible for writing a 3 page (12pt font, 1” margins, Times New Roman, full sentences/full pages) research paper due at the end of class. The topic will cover the process for thoroughly evaluating a possible vendor (Sysco) for an imaginary restaurant. The restaurant must be a full service casual dining establishment that requires the vendor supply a one stop shopping method of ordering. Paper must include start to finish evaluations and criteria for the vendor. Tell me why you would use Sysco or not. Include sample specifications for 1 of each of the following: bread (ex: loaves, muffins, rolls), cheese product (ex:shredded cheese, wheels of cheese, blocks) fish/seafood (ex: filets, steaks, whole, canned crab, live lobster), poultry (ex: whole chickens, chicken wings, duck liver, smoked quail), beef (ex: PSMO, steaks, ground beef, sub-primals) and a convenience prepared dessert (pre-made cakes, pies, ice creams, custards, muffins, pastries, candies, cookies). Be creative. Pretend you have a recipe that needs these items and write the specification as if you were going to order the ingredient this way. Paper must cover also any special circumstances or delivery methods that would need to be accommodated for such as online versus phone ordering and delivery times and available days. Paper will be graded equally for content, examples, format (MLA) and grammar/spelling. Sources used to gain data for specifications need to be cited. NONE OF YOU WORK FOR SYSCO! YOUR SOURCES PROVIDED THE INFO. FAILURE TO CITE RESULTS IN FAILURE OF CLASS. I can't afford to pay for it!