Course Description Course Description
| Foods and Nutrition 458a/b Equipment Selection and Food Facility Layout |
|
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: Foods and Nutrition 348a/b. |
| 3 lecture hours, half course. |
| Academic Calendar |
![[Table of Contents]](toc.gif) ![[Index]](index.gif)
|
![[Courses by Subject]](crssbsub.gif) ![[Courses by Name]](crssbnme.gif) ![[Awards by Category]](awrdbctg.gif) ![[Awards by Name]](awrdbnme.gif) ![[Calendar Search]](search.gif)
|