HADM 6530

Foodservice Facilities Design

Course Description

Course information provided by the Courses of Study 2021-2022.

This course introduces the basic concepts of foodservice facilities design and planning with an emphasis on restaurant kitchens. This course emphasizes general practices among foodservice facilities designers, including program development, product and workflow, equipment selection, architectural and engineering considerations, and project management. A brief introduction to computer-aided design software will be provided. Students will learn to conceptualize, plan, and create a design for a medium-size restaurant kitchen and front-of-house service areas.  

When Offered Spring.

Permission Note Enrollment limited to: graduate students.
Prerequisites/Corequisites Prerequisite or corequisite: graduate students should have commercial food production experience.

Satisfies Requirement Satisfies HADM or free electives for SHA students.

Comments Undergraduate students must take HADM 4530.

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