This course is intended for Hospitality Management students. This course will introduce the student to the basic concepts and design features that are practiced in the foodservice and hospitality industry. Topics will include project development concepts, conceptual space planning, construction management, architectural design processes, industry practices, equipment selection, and layout principles. Emphasis will be placed on the management aspect of facility maintenance and repair. Students will design a hypothetical foodservice facility using appropriate software.
Hospitality Management Intership (HMFB-300)