FSM422 Facility Management

This course will introduce students to the concepts of managing the physical plant for food service. Topics will include design of both front and back of the house areas, management of support systems such as HVAC, efficient selection and use of energy and utility systems, equipment selection, operation, and maintenance, and the development and implementation of emergency procedures in a food service environment. Local, state, and Federal regulations and codes for food service facilities will be examined. Each student will design an efficient facility for a food service industry segment of their choice.

Prerequisites

None