HC 240 - Kitchen Design and Layout

Credit Hours: 3

A course designed to show the relationship of activities as they affect the construction and operation of a food service facility. Emphasis will be placed upon the development of an efficient kitchen, work center, dining and support system. Work simplification in and around the work center will be presented along with the selection, purchase and placement of equipment. A major component will be the design of a food service operation by the student.
S (C, N)