CUL 228 Food Service Layout and Design (3 CR)

Students are introduced to the design and layout of food service facilities. Course covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment and engineering and architecture for food service facilities.

Prerequisites: CUL 120, CUL 150, ENG 085*, ENG 090* and MAT 020* or higher