HSP 212 - Equipment Design & Layout

Institution:

Connecticut State Community College Norwalk

Subject:

Description:

Prerequisite: HSP 102 Food Production and Purchasing. 3 credits This course introduces the design and layout of foodservice facilities. It covers preliminary planning, the riles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, and engineering and architecture for foodservice facilities.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ncc.commnet.edu

Phone Number:

(203) 857-7060

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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