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HOSP319 - Foodservice Facilities Design

Course Details

Course Code: HOSP319 Course ID: 3321 Credit Hours: 3 Level: Undergraduate

This course focuses on the planning of food service facilities with emphasis on human engineering, layout, design, selection of equipment, and management planning decisions. (Prerequisites: HOSP100 and HOSP200)


Course Schedule

Registration Dates Course Dates Session Weeks
07/29/19 - 01/03/20 01/06/20 - 03/01/20 Winter 2020 Session B 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  1. Evaluate design and layout of a given facility
  2. Outline the overall design sequence
  3. Analyze the design impact on safety in relation to basic design functions
  4. Analyze equipment selection for each specific, functional area of food service operations
  5. Develop a proposal for design and layout for a selected type of facility

Reading Assignments:

The textbook and additional journals as assigned in the lessons

Forum Assignments:

Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.

Homework Assignments and Final Project:

There are assignments due throughout the course, and a final project due at the end of the course. Specific details for each assignment can be found in the Assignments section of your online classroom.


Online quizzes may be comprised of multiple choice, short answer and true/false questions.

NameGrade %
Forums 15.00 %
Forum #1 1.67 %
Forum #2 1.67 %
Forum #3 1.67 %
Forum #4 1.67 %
Forum #5 1.67 %
Forum #6 1.67 %
Forum #7 1.67 %
Forum #8 1.67 %
Intro and Acknowledge 1.67 %
Assignments 20.00 %
Week 2 Assignment: Design Principles - observation and essay 10.00 %
Week 6 Assignment: Evaluating Layout Simulation 10.00 %
Extra Credit - Cost of Ownership 2.00 %
Design Project Participation 10.00 %
Week 2 - Check in 3.33 %
Week 4 - Check in 3.33 %
Week 6 - Check in 3.33 %
Design Project Milestones 30.00 %
Week 3: Phase One, Concept Development 10.00 %
Week 5: Phase Two, Project Planning 10.00 %
Week 7: Phase Three, Equipment Schedule 10.00 %
Design Project 25.00 %
Term Project: Design Project 21.25 %
After Action Review 1.88 %
Week 8: Peer Evaluation worksheet 1.88 %

Required Course Textbooks -- ISBN – 00471699632 --

Birchfield, J. (2008). Design and layout of foodservice facilities (3rd ed.). Hoboken, NJ: John Wiley and Sons, Inc.

This course uses an electronic textbook, access information is in the classroom

Please visit and search by the course number (HOSP319) to access your required resources.

Required Readings – As assigned, see Weekly Lessons and Forum Postings

Additional Resources and Websites – See Weekly Lessons

Book Title:ProSim Layout Simulation - access information provided inside the classroom
Publication Info:CLASS-Knowledge Matters
Author: No Author Specified
Electronic Unit Cost:$4.99
Book Title:Design and Equipment for Restaurants and Foodservice: A Management View, 4th Ed - the VitalSource e-book is provided inside the classroom
Publication Info:VS-Wiley
Unit Cost:$80.38
Electronic ISBN:9781119040941
Electronic Unit Cost:$30.00

Previous Syllabi

Not current for future courses.