May 26, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog

HSP 212 Equipment Design and Layout


Prerequisite: ENG 101  and HSP 102 
3 credits

This course introduces the design and layout of foodservice facilities. It covers preliminary planning, the rules and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, and engineering and architecture for foodservice facilities. Not offered every semester.