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FSDT-2146 - Equipment & Layout

Covers planning a food service operation from ground up. An overview of the planning and design process, along with layout principles and facility and equipment maintenance. Students design a food-service kitchen for a given situation.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Culinary/Hospitality
Credits
3
Prerequisites
None
Corequisites
None