HOS 213 Menu Planning and Facilities Design
This course introduces the students to the menu as a document influencing most functions of a food service operation. It also stresses the menu as an important component of a promotional program and as a management tool for directing and controlling the business. It then focuses on the optimal planning and organizing of kitchen and dining areas. Topics include: selection of equipment, space arrangement and layout in relation to workflow, lighting, color, and décor of interior spaces.
- Prerequisite: HOS 101 and HOS 102
- Hours: 3
- Credits: 3