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Restaurant Development: Facilities Planning, Design, Equipment Procurement, and Management

Restaurant Development: Facilities Planning, Design, Equipment Procurement, and Management

Copyright: © 2021 |Pages: 59
ISBN13: 9781799843429|ISBN10: 1799843424|ISBN13 Softcover: 9781799865995|EISBN13: 9781799843436
DOI: 10.4018/978-1-7998-4342-9.ch011
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MLA

Angelo A. Camillo. "Restaurant Development: Facilities Planning, Design, Equipment Procurement, and Management." Strategic International Restaurant Development: From Concept to Production, IGI Global, 2021, pp.369-427. https://doi.org/10.4018/978-1-7998-4342-9.ch011

APA

A. Camillo (2021). Restaurant Development: Facilities Planning, Design, Equipment Procurement, and Management. IGI Global. https://doi.org/10.4018/978-1-7998-4342-9.ch011

Chicago

Angelo A. Camillo. "Restaurant Development: Facilities Planning, Design, Equipment Procurement, and Management." In Strategic International Restaurant Development: From Concept to Production. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-4342-9.ch011

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Abstract

This chapter discusses the concept of facilities planning, design, equipment procurement, and management within the context of restaurant development. It includes the investigation and planning of the location, equipment, long-term investment in capital expenditure, life span, durability, and business longevity and assets, among many other factors. It provides references and guidelines for opening a foodservice facility, specifically a restaurant, the process of the restaurant opening, from concept to operation and the equipment required, from FFEs (furniture, fixture, and equipment) to utensils and other operating tools necessary to run an entire restaurant operation.

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