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Dec 26, 2024
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2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]
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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. A-E Only. Offered Fall only.
Prerequisite(s): FOOD 130 or FOOD 230 and FOOD 232 .
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