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RFIM 214
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Min credits: |
3 |
Design/Layout of Foodservice Facilities
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Max credits: |
3 |
Design & Layout of Foodservice Facilities focuses on the entire foodservice development process- from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Students will learn how to interpret drawings, photographs, and charts, along with an understanding of feasibility studies, space analysis and programming, layout, equipment.
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