FSM 200 - Managing Food Service Facilities and Equipment

Institution:

Rowan College at Burlington County

Subject:

Description:

This course reviews food service design step by step, including both new construction and renovation, financing, maintenance, project planning, work area layouts, equipment options and maintenance, facility engineering, final inspection, and working relationships between consultants, contractors, and clients. 2/0/0

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcbc.edu

Phone Number:

(856) 222-9311

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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