Morrisville State College - Fall 2009

Morrisville Campus Course Sections (as of April 22, 2009)

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FSAD 154 - Equipment Selection & Layout
Analysis of factors for selection of equipment according to type of food service, comparative evaluation of equipment, purchase specifications. Each student develops a prospectus for a given food service operation and makes a schematic layout. This course leads to national certification by the National Restaurant Association. 3 credits, spring semester