The main objectives of the course are to:
Prepare students to meet the challenges associated with the Food and Beverage Industry.
Provide a familiarity in Food Service Facilities Planning, in the areas of:
establishing goals and cost limitations,
structural and engineering principles,
Formulation of plans and specifications for food needs andoperational requirements.

After completion of the course students will be expected to be able to:
Distinguish the difference between design and layout
Identify the preliminary planning information for foodservice operations
Identify the importance of the prospectus and the feasibility study in foodservice layout and design
Describe the major principles of functional planning of foodservice facilities
General principles of planning the atmosphere in a foodservice establishment
Describe the financial aspects of foodservice layout and design
Identify the principals and formulate processes and steps that makeup a feasibility study
Identify the major requirements of equipment used in the foodserviceindustry
Identify the major criteria for equipment selection and design
Describe major maintenance requirements for equipment and facilities
Identify major layout guides for foodservice facilities
Evaluate major foodservice layouts