CRDE 1375 - Facility Layout & Design *

Quarter Credit Hour(s): 2

Prerequisite(s): None

The course introduces the student to the principles of restaurant design. Food service equipment, how to plan a kitchen layout, and how the design relates to the menu of an operation are discussed. How to plan a dining room layout which reflects the restaurant’s concept is covered. How to purchase equipment, how to maintain it, and the small wares needed are discussed.