Apr 25, 2024  
2021-2022 General Catalog 
    
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2021-2022 General Catalog [ARCHIVED CATALOG]

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HCM 245 - Design and Layout of Food Service Facilities

3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Design and Layout of Food Service Facilities investigates the purchase, installation, operation, and routine maintenance of food service equipment. Related topics of design, atmosphere, space allocation and wise energy management will be addressed. The purpose of this class is to discuss the myriad of decisions a new restaurateur or food service manager will be faced with as they enter the industry.


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