FOOD 235 - Design,Layout and Operations

Institution:

SUNY College at Oneonta

Subject:

Description:

3 s.h. This course reviews quantity food production planning and service techniques. Particular emphasis is placed upon the design and layout of foodservice establishments, as well as the identification, written specifications, basic operation, and maintenance of food service equipment. Practicum experience included. Prerequisites: FOOD 130 or 230 and FOOD 232.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.oneonta.edu

Phone Number:

(607) 436-3500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.