The interrelationship of cost, performance, efficiency, and maintenance requirements in determining needs for food service equipment. Practice in planning physical facilities and assessing area and space relationships of food service operations as determined by present and future needs.
Prerequisite(s): Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Pre-or Corequisite(s):Foods and Nutrition 3348A/B.
Extra Information: 3 lecture hours.
Course Weight: 0.50
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: