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Hospitality Administration
Description: This course introduces the design and layout of food service facilities to assist future managers in working with design professionals. 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, and engineering and architecture for food service facilities. Letter grade only.
Units: 3
No sections currently offered.
Prerequisite: HA 240, HA 243, HA 280, and (Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT)) or International Exchange Student Group
Hospitality Administration
Term : Summer 2016
Catalog Year : 2015-2016
HA 325 - Design And Layout For Restaurant Facilities
Description: This course introduces the design and layout of food service facilities to assist future managers in working with design professionals. 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, and engineering and architecture for food service facilities. Letter grade only.
Units: 3
No sections currently offered.
Prerequisite: HA 240, HA 243, HA 280, and (Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT)) or International Exchange Student Group