This book provides a comprehensive guide to the design and operational aspects of restaurants and foodservice establishments. It covers crucial elements from initial concept development and market research to the practicalities of purchasing, installing, operating, and maintaining foodservice equipment. The text also addresses essential considerations such as site selection, budgeting, safety regulations, sanitation codes, and the strategic design of kitchen and storage areas for optimal efficiency, alongside creating an appealing atmosphere.

The book is structured as a textbook, offering learning aids such as objectives, summaries, and study questions, suggesting a pedagogical approach. Its scope covers a wide range of operational and design considerations for foodservice establishments, indicating it is intended for students or professionals in the hospitality industry. The detailed breakdown of topics, from equipment maintenance to atmosphere creation, points to a practical and thorough resource for those involved in restaurant management and design.