|
May 04, 2024
|
|
|
|
HSP* 212 - Equipment Design and Layout 3 credits (Course has not been offered in the past two years) Presents the concepts of equipment and layout and their interrelationship in a well-organized food service facility. Considers equipment selection based on menu, volume, and budget requirements. Focuses on equipment design and layout methodology. Prerequisite(s): HSP* 101 and HSP* 109 .
Add to Portfolio (opens a new window)
|
|