FSM424 Facility Management

This course will introduce students to the concepts of managing the physical plant for food service. Students will learn the dynamics of good flow design through both front and back of the house areas of a food service operation, the efficient selection and use of energy and utility systems, and the implementation of regulations and codes for foodservice facilities. Upon successful course completion students will be able to develop a floor plan of a hypothetical operation using architectural software and will understand criteria financial managers use to purchase and evaluate kitchen equipment.

Prerequisites

None