HADM 6530 - Foodservice Facilities Design

Spring. 3 credits. Letter grades only.

Prerequisite or corequisite: graduate students should have commercial food production experience. Enrollment limited to: graduate students. Undergraduate students must take HADM 4530. Satisfies HADM or free electives for NSHA students. Co-meets with HADM 4530.

L. Jan.

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.