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Facilities Planning And Environmental Mg

Course Code:
RES 330
Course Group(s):
Degree Applicable, ENST: Environment & Society Cluster, FSMT: Management Cluster, HRTM: Management Cluster, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options, REST: Management Cluster
Course Description:
This course focuses on designing systems for facilities. These designs include flow charting, built-in efficiencies in the conservation of human and other energies, and the quick, economical, and ecological disposal and recycling of packaging of other materials. It covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, engineering and architecture for foodservice facilities. Prerequisites: HOS 270 Hospitality Applications or HOS 350 Field Studies in Hospitality or CUL 260 Commercial Cooking and Catering.
Credit:
3
Prerequisites:
Prereq: HOS 270 Practicum Min Grade: D Min Credits: 6.00 Or CUL 260 Lecture Lab combined Min Grade: D Min Credits: 6.00 Or HOS 350 Lecture Lab combined Min Grade: D Min Credits: 6.00
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