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.

Course Outcomes
Upon completion of this course, the student will be able to:

understand the uses and characteristics of various food service facilities;
understand the planning process and the interaction of the members of the planning team;
understand the importance of the prospectus and its use;
prepare a feasibility study for planning a food service facility;
understand the relationship between the functions performed in the kitchen, service areas, and other areas in the typical food service facility;
design a workplace for maximum efficiency and productivity;
determine the specific equipment requirements for food service facilities;
understand and determine space requirements needed;
understand the different types of common food facilities layouts;
understand the support and physical conditions as they affect the facility and its workers; and
understand the principles of motion economy and work simplification in the work place.

S (C, N)