FOODSERVICE FACILITY DESIGN AND EQUIPMENT

Catalog description

This course studies the importance of an appropriate planning in foodservices facilities settings. In addition, this course discusses the elements in the design, maintenance and operations of institutional equipment and safety and sanitation to ensure quality of services. The students will have the opportunity to visit foodservice facilities and view the institutional equipment used. Objectives: 1. Identify the basic principles for the design of safe foodservice systems, that allow an adequate work flow. 2. Identify equipment that best meet the institution's needs. 3. Describe adequate procedures for use and maintenance of equipment. 4. Prepare equipment purchasing, and specifications. 5. Plan design that adjust to the characteristics and needs of the foodse rvice institution. 6. Apply knowledge and principles of safety and sanitation on the use of equipment.