NUSC 365 - Food Systems Management I

3 credits
2 lecture hours. 2 lab hours.

Introduction to layout and design feature and planning procedures, analysis of layout characteristics, principles of workflow and work simplification; sanitation requirements in layout and design, materials used in the construction of facilities and equipment in relation to use and care, and environmental elements. Determining equipment requirements and writing specifications, equipment purchasing procedures, utilities and service in relation to the selection of equipment, energy control, and principles of refrigeration and cooling, operation use and care of equipment.

Prerequisite(s) NUSC 160, NUSC 161 completed with grades of “C” or higher
Offered (FALL)