RSTO 1306 - Facilities Layout And Design

Institution:

St Philip's College

Subject:

Description:

Prerequisite: ENGL 0300, READ 0300, MATH 0300, and/or Consent of Instructor Notes: Offered in Fall and Summer semesters, day only. Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and fl ow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. The student will identify types of food service systems, fl ow plans, and work-fl ow principles; select and place equipment understanding how its specifi c uses and care suit the needs of a given system; and examine infrastructure needs critical to equipment work fl ow and cost controls.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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