HADM 6530
Last Updated
- Schedule of Classes - December 4, 2024 7:41PM EST
- Course Catalog - December 4, 2024 7:07PM EST
Classes
HADM 6530
Course Description
Course information provided by the Courses of Study 2024-2025.
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 NSHA students.
Comments Undergraduate students must take HADM 4530.
Regular Academic Session. Combined with: HADM 4530
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Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
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Class Number & Section Details
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Meeting Pattern
- TR
- Jan 21 - May 6, 2025
Instructors
Jan, L
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Additional Information
Instruction Mode: In Person
Prerequisite: commercial food production experience. Students not present on the first day of class will be dropped from the class. Drop deadline: January 27, 2025. A "W" will be issued for students dropping the class after this deadline.
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