The primary purpose of food service business operations is to provide food and beverages to customers for profit and to create positive experiences for guests. These operations include fast-food and full-service restaurants, bars and nightclubs, catering and banquet facilities, and recreational and leisure establishments. To make a profit and stay in business, a food service operator must know the costs. The biggest cost in most operations are the raw materials used in the preparation of the menu items.
A food service operation is a separate place, place, or area where food intended to be served in individual portions is served for a fee or through a mandatory donation. A plan review package is required every time a food service operation or retail food establishment is a new construction, remodeling, or change of license holder.
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