FAB 395 - Food Service Operations Facilities

Credits: 3

Description
Explores planning, designing, and purchasing equipment for food service facilities as well as the principles of work and flow analysis and spatial relationships as they relate to overall layout and design.

Student Learning Outcomes

Choose equipment for a specific restaurant concept.
Evaluate the design and layout of an existing food service establishment.
Design an environmentally friendly dining room or kitchen.
Create specifications for restaurant facilities purchases.

Prerequisite: FAB 210 and FAB 230 both with a grade of C- or higher
Corequisite: None

Graded: Letter Grade