Sep 16, 2021  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

FOOD 235 - Design, Layout and Operations 3 s.h.


This course reviews quantity food production planning and service techniques. Particular emphasis is placed upon the design and layout of foodservice establishments, as well as the identification, written specifications, basic operation, and maintenance of food service equipment. Practicum experience included. Offered Fall only.
Prerequisite(s): FOOD 130  or FOOD 230  and FOOD 232 .