HADM 4530: Foodservice Facilities Design
Spring. 3 credits. Letter grades only.
Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience.
- Lilly Jan (lwj28) - Spring 2021
This course introduces the basic concepts of foodservice facilities design and planning with an emphasis on restaurant kitchens. This course emphasizes general practices among foodservice facilities designers, including program development, product and workflow, equipment selection, architectural and engineering considerations, and project management. A brief introduction to computer-aided design software will be provided. Students will learn to conceptualize, plan, and create a design for a medium-size restaurant kitchen and front-of-house service areas.