RSTO 1306 (NT) - Facilities Layout and Design

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2

Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design.
Prerequisite(s): Eligible to enroll in ENGL 0307 and MATH 0307 Culinary Arts Certificate
Fees: Course fee: $45. Coordinating Board Approval Number: CIP: 12.0504.