FSDT 2010 - Menu and Facility Design

Merchandising, customer relations, menu planning, menu mechanics and a profile of the industry. Development of a restaurant menu. Covers planning a food service operation from ground up. An overview of the planning and design process, along with layout principles and facility and equipment maintenance.

Location: L
Credits: 2
Classroom Lecture Hours: 30
Lab Hours: 0
Prerequisite(s): FSDT 1020 and FSDT 1118