Construct $3-5$ evaluation criteria for your planning project in the SMART format

TOPIC:

Goal: Plan for a full$-$service cafeteria and catering service in the medical center

Objectives:

$$ Design a $300-$seat food court with $12$ bays

$$ Market food services to customers in medical center and surrounding area

$$ Develop menu items based on diverse ethnic populations of community

Deliverables:

$$ Healthy menus for $14-$day period for the full$-$service cafeteria

$$ Develop a list of catering items available

$$ Supply marketing materials for Food Court vending area

$$