Various food service facilities are explored with an analysis on how different segments of the food industry warrant different design requirements. Menu design and workflow patterns are discussed and how they impact the design process and equipment selection. Equipment maintenance and technology issues are examined as well.
PrerequisitesPost Graduate level FDNM 1009 Food Service Management-Basic Minimum Grade of 60
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.