FS 4131 - Foodservice Facilities and Equipment

Institution:

Delaware Valley University

Subject:

Description:

A discussion of the selection and use of foodservice equipment. Features and special uses of the equipment will be discussed along with basic operation, cleaning and maintenance. Also included will be purchasing of new and used equipment, equipment design, and basic kitchen design. Prerequisite: Introduction to Food Service Systems or Permission of Instructor. Offered in Spring Semester of even numbered years. 3 hours Lecture - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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