Virender,
Hygiene, ventilation, quality food at reasonable prices is reqd.
study some material on "GHP Good Hygiene Practices", this will come in handy.
eg catering staff should wear hairnets, no outer pockets on shirt, no jewellery/ bangles should be covered with cloth, no digging in the nose/ ear etc, health check for workers/ no communicable/ skin diseases.
use disinfectant like 5% acetic acid spray/ sodium hypochlorite.
I have ben trained by CII on GMP/ GHP/ HACCP etc.. the list is endless. Sir, you will need to do some proactive thinking eg a leaking water pipe will cause moisture seepage and finally fungi/ molds.
any food preparing machine should be such that it can be cleaned completely, use food grade lubricants, any components/ pipes etc should have curves instead of sharp bends as cleaning shall be a misnomer then.
let me know if you have further queries, but be specific.
regards
surya