FSMN 214 - Layout and Design of Food Service Units;3 credits

Institution:

Brookdale Community College

Subject:

Description:

Students will be able to utilize manual drafting techniques to design kitchen, dining, warewashing and pantry areas of a food service operation. Working from a market feasibility study, the students will develop the physical space needs and equipment specification. Work simplification, traffic flow and productivity factors will be stressed. Additional lab time is required.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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