FS 4131 - Foodservice Facilities and Equipment

A discussion of the selection and use of foodservice equipment. Features and special uses of the equipment will be discussed along with basic operation, cleaning and maintenance. Also included will be purchasing of new and used equipment, equipment design, and basic kitchen design.

Prerequisite(s): FS 1123 - Introduction to Foodservice Systems or Permission of Instructor.

3 hours Lecture
3 credits