FOOD 3300 - 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 1300 or FOOD 3500 , and FOOD 2200 .