HOSP319 - Foodservice Facilities Design
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This course focuses on the planning of food service facilities with emphasis on human engineering, layout, design, selection of equipment, and management planning decisions. (Prerequisite: HOSP100 & HOSP200).
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
Course Materials
| Book Title: |
Design and Layout of Foodservice Facilities, 3rd Ed - E-book available in the APUS Online Library
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| ISBN: |
0471699632
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| Publication Info: |
John Wiley & Sons, Inc.
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| Author: |
Birchfield
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| Unit Cost: |
$86.25
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| Book Title: |
Stateside & Canadian Students: The e-book is available via the Online Library and the access information is provided in the classroom. If you wish to purchase the hard copy text, you may do so through the bookseller of your choice.
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| ISBN: |
Online Library E-book Note
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| Publication Info: |
N/A
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| Author: |
N/A
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| Unit Cost: |
N/A
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