Planning Guidelines, Process & Tools

Guidelines

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

Download:

Proposal Forms & Tools

The following downloadable and fillable forms are required for Phase 1:
Unit Proposal & Institutional Review, outlined in the Food Service Planning Guidelines.

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.


Submit all forms to Food Service Review Committee Chair

Kambiz Khalili
Associate Vice President for Student Life

foodplanning@umich.edu