Management of Facilities and Support Services

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 three credits of university-transferrable English.