This book addresses the fundamental principles and practical considerations involved in planning foodservice operations. It aims to provide a comprehensive guide for establishing efficient and effective food service establishments, covering aspects from menu design to facility layout and staffing. The text likely draws upon established industry practices and operational research to inform its recommendations.

This text is likely regarded as a foundational resource for students and professionals in the foodservice industry. Its focus on planning suggests a comprehensive approach to operational setup and management. The subject matter points to a practical, instructive guide aimed at those involved in establishing or improving food service businesses.