HTM 32100
Equipment For Restaurants, Hotels, And Institutions
Purdue University Northwest · UGRD · Fall 2026
1 section
Catalog description
Principles of selection, operation, and maintenance of food service equipment, including materials, structural details, design, cost performance, and specification standards. Typically offered Fall Spring Summer. Prerequisite(s): HTM 29100 FOR LEVEL UG WITH MIN. GRADE OF C- View Class Schedule
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001
Availability not recently verifiedClass #purdue_northwest-1486Fall 2026UGRD3.00 credits
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