FSRV 4444: Management of Facilities and Support Services
|Course Format||Lecture 3.0 h + Seminar 2.0 h + Lab. 0.0 h|
This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice facility: develop specifications, review ergonomics and preventative maintenance practices for food and support service areas.
Prerequisite(s): 30 credits including 3 credits of university-transferrable English.