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School of Business and Hospitality

Dean: Alfred P. Muss
Phone: (315) 684-6923

Food Service Administration A.A.S.

Course Description

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. 3 credits, spring semester

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Kerry J. Beadle
Department Chair
(315) 684-6786

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