Food Service Layout and Design Module Details

Objectives of the Course:

o Prepare students to meet the challenges associated with the Food and Beverage Industry.
o Provide a familiarity in Food Service Facilities Planning, in the areas of: establishing goals and cost limitations, structural and engineering principles, Formulation of plans and specifications for food needs and operational requirements.

Learning Outcomes:

1. After completion of the course students will be expected to be able to:
2. Distinguish the difference between design and layout
3. Identify the preliminary planning information for foodservice operations
4. Identify the importance of the prospectus and the feasibility study in foodservice layout and design
5. Describe the major principles of functional planning of foodservice facilities
6. General principles of planning the atmosphere in a foodservice establishment
7. Describe the financial aspects of foodservice layout and design
8. Identify the principals and formulate processes and steps that make up a feasibility study
9. Identify the major requirements of equipment used in the foodservice industry
10. Identify the major criteria for equipment selection and design
11. Describe major maintenance requirements for equipment and facilities
12. Identify major layout guides for foodservice facilities
13. Evaluate major foodservice layouts