Planning Guidelines, Process & Tools
The Food Service Planning Guidelines clearly outline the entire process of proposing, planning, constructing and opening a food service operation on campus. Specific items addressed in the guidelines and process diagrams include:
Roles and responsibilities
Required review approvals
Campus planning philosophies and strategies
Overview of the tasks and timeframes in each of the process phases
Submit anytime during year.
Used to indicate the unit need for a food operation, to describe the proposed concept and location, and to provide building infrastructure, financial, and operational details.
Submit with Food Service Proposal Form.
Submitted in conjunction with Food Service Proposal Form, provides estimated site build-out costs, operational costs, labor costs, and sales and revenue projections.