Type of Management. A definition of its management as either self or contract operated. An organization chart detailing the foodservice manager's place and chain of command should be included. A summary description of the foodservice facility at the location. The description should include the number and type of all outlets where service is provided.
Work force needs.
Outline the potential work force needs in order to support the foodservice needs of your selected segment. Think in terms of numbers of individuals, skill levels, and job placements. Barriers and supports to operation. Analyze the recreational fooderservice segment as to the possible barriers to operation and also the positive attributes to successful operation. Forecast for one year of operation.