operation. Evaluate food service equipment recommendations and specifications. Evaluate alternative utility sources for food service equipment. Describe the decision-making process in the design of equipment project. Identify the elements of a feasibility study. Explain the process of concept development for hotels, chains, restaurants, and institutions. Describe the basic principles of design for all food facilities and human engineering in design. Demonstrate the Space Analysis Process for the functional areas of a food service facility. Describe the relationships between the component parts of a work area in a food service facility. Illustrate typical layouts for each functional area of a food service operation. State the steps for selecting food service equipment. Demonstrate knowledge of equipment specifications as they would appear in a set of contract documents. Identify the major kinds of manufactured food service equipment in the six functional categories. Describe the primary consideration in economical use of energy in food service operations. List the primary utilities used in food service operations. Describe the methods for reducing sound in both public spaces and work areas. Discuss the effects of lighting levels on productivity, dining room ambiance, and safe food handling 6. Current and Cut and Show the proposed changes in this column title, description units. paste, in its entirety, from the current on-line Bold the proposed changes in this column to academic catalog* . differentiate from what is not changing, and Bold with strikethrough what is being deleted. HA 325 FACILITIES, EQUIPMENT AND LAYOUT (1) HA 325 FACILITIES, EQUIPMENT DESIGN AND LAYOUT FOR RESTAURANT Description: Fundamentals of facilities planning FACILITIES (1 3) for commercial, institutional, and industrial food service, including planning, layout, and design of Description: This course introduces the design and layout of food service facilities production and service areas. Letter grade only. to assist future managers in working with
operation. Evaluate food service equipment recommendations and specifications. Evaluate alternative utility sources for food service equipment. Describe the decision-making process in the design of equipment project. Identify the elements of a feasibility study. Explain the process of concept development for hotels, chains, restaurants, and institutions. Describe the basic principles of design for all food facilities and human engineering in design. Demonstrate the Space Analysis Process for the functional areas of a food service facility. Describe the relationships between the component parts of a work area in a food service facility. Illustrate typical layouts for each functional area of a food service operation. State the steps for selecting food service equipment. Demonstrate knowledge of equipment specifications as they would appear in a set of contract documents. Identify the major kinds of manufactured food service equipment in the six functional categories. Describe the primary consideration in economical use of energy in food service operations. List the primary utilities used in food service operations. Describe the methods for reducing sound in both public spaces and work areas. Discuss the effects of lighting levels on productivity, dining room ambiance, and safe food handling 6. Current title, description and units. Cut and paste, in its entirety, from the current on-line academic catalog* . HA 325 FACILITIES, EQUIPMENT AND LAYOUT (1) Description: Fundamentals of facilities planning for commercial, institutional, and industrial food service, including planning, layout, and design of production and service areas. Letter grade only. Show the proposed changes in this column Bold the proposed changes in this column to differentiate from what is not changing, and Bold with strikethrough what is being deleted. HA 325 FACILITIES, EQUIPMENT DESIGN AND LAYOUT FOR RESTAURANT FACILITIES (1 3) Description: This course introduces the design and layout of food service facilities to assist future managers in working with
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