FMG.-110 Layout and Design

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-030 (ACSR-030) or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0 or completion of RDNG-016
Experience in planning a food service facility developing familiarity with specific needs knowledge of standards acceptable to the clientele and an awareness of suitable methods of operation and available resources.

Course Outcomes
1. Describe the stages in planning a food facility with 95% accuracy 2. Evaluate the sequence of activities in planning a food facility with 95% accuracy 3. Evaluate the characteristics of food facilities with 95% accuracy 4. Recognize layout analysis with 95% accuracy 5. Describe space allocations with 95% accuracy 6. Demonstrate how to layout and design full service and fast food establishments with 95% accuracy.