FDSR 4032 - Facilities Planning & Design

Credits: 
2
Level: 
Lower
Description: 

This course covers the planning and designing of a food service facility, from the initial concept, to menu design, demographics, choice of building facility, economic factors, legal and regulatory issues, space allocation, “back of the house” issues, and flow patterns. There will be special emphasis on design and environmental issues such as lighting, HVAC, sound control, ambience, and energy conservation.