Management Experience in the Creative and Cultural Industries - Essay Example

The first concept which is applied to setting up a new restaurant is based on the franchise requirements which are associated with IHoP. The building has to be free standing and should be an average of 5,000 feet, which seats 185 people. If it isn’t free standing, then it is required to be on an end – cap space, such as at the end of a shopping center. The site is also to be located in an area that has a minimum population of 25,000 and a maximum of 50,000 within a 3 mile population. The traffic which goes through the location should be 28,000 daily, which is specific to the area that the building is located in.

It is also required to have a parking space for 50 – 80 people. The property terms are on a triple lease to own, which is based on a lease agreement which lasts from 20 – 30 years. The utility service requires gas at 2,000,000 BTUs, water at 2 inches and 55 pounds minimum flow pressure fire service. Electricity is required to be at 1,000 Amps and 120 / 208 2 phase 4 wire. The sewer should contain a 6 inch line minimum lateral (IHoP, 2010). The expectations with the franchise are followed by the establishment and main way in which the operations will work.

The first aspect to this is safety. The safety for employees relates to keeping the place clean and free from slipping, spills, burns and other hazards while cooking or serving guests. To ensure this, safety standards will be required through both internal standards and federal regulations, such as continuously cleaning the floors and counter space as well as taking preventative measures while cooking (Almanza, 2004). The food safety will be added into this, specifically with the purchase, storage, handling, preparation, cooking, transport and service.

Each of these stages has to meet specific regulations through a food management safety system. The purchase, storage and handling will be monitored by keeping the area clean and by