operation. Evaluate food service equipment recommendations and specifications. Evaluate alternative utility sources for food service equipment. Describe the decision-making process in the design of equipment project. Identify the elements of a feasibility study. Explain the process of concept development for hotels, chains, restaurants, and institutions. Describe the basic principles of design for all food facilities and human engineering in design. Demonstrate the Space Analysis Process for the functional areas of a food service facility. Describe the relationships between the component parts of a work area in a food service facility. Illustrate typical layouts for each functional area of a food service operation. State the steps for selecting food service equipment. Demonstrate knowledge of equipment specifications as they would appear in a set of contract documents. Identify the major kinds of manufactured food service equipment in the six functional categories. Describe the primary consideration in economical use of energy in food service operations. List the primary utilities used in food service operations. Describe the methods for reducing sound in both public spaces and work areas. Discuss the effects of lighting levels on productivity, dining room ambiance, and safe food handling 6. Current title, description and units. Cut and paste, in its entirety, from the current on-line academic catalog* . HA 325 FACILITIES, EQUIPMENT AND LAYOUT (1) Description: Fundamentals of facilities planning for commercial, institutional, and industrial food service, including planning, layout, and design of production and service areas. Letter grade only. Show the proposed changes in this column Bold the proposed changes in this column to differentiate from what is not changing, and Bold with strikethrough what is being deleted. HA 325 FACILITIES, EQUIPMENT DESIGN AND LAYOUT FOR RESTAURANT FACILITIES (1 3) Description: This course introduces the design and layout of food service facilities to assist future managers in working with
The method of delivery of the course material will vary to facilitate the different ways students learn. The instruction methods will include, lecture, videos, discussion, guest speakers, and demonstration. Mechanisms for Feedback to Students/Interaction Between Students and Professors: Feedback will be provided by written comments on student assignments and exams, individual and group oral feedback, and class discussion about assignments and/or exam questions. Evaluation Tools: Quizzes, Midterm / Final Exam, Project, Assignments, Article Review, and Presentations. Course Requirements Course Learning Outcome Assessment Activity Points % A, B, E, M, N, J Module Quizzes 75 15% A, B, E, F, H, Q, Homework Assignments 40 8% H, I, K, U Article Reviews 40 8% C, D,E, F, L, T, O, R, U Food service Facility Design Project / Presentation 150 30% A, C, L, N Food service Operation Analysis 20 4 % A, B, C, E, G, I, K ,L, N, P, R, S, T Mid-Term, Final Exam 175 35% Total 500 100 Grading System Grade Scale A 90-100% B 80-89.9% C 70-79.9% D 60-69.9% F 0-59.9% Use of Technology and Information Systems: Students are required to use PowerPoint for class presentations. The food service plan assignment requires both Smart Draw and Excel to complete it. Class PowerPoint presentations, course documents and the course grade book will be posted and available for student access through BB Learn. Collaborative or Team Activities: The class utilizes group term projects and presentations in which they research / plan the design of food service operation and present their findings to the class. Activities also include evaluation / critique of commercial food service operations and small in-class group assignments. Projects: Students research and complete a facilities plan for a food service operation and present it to the class using PowerPoint, and submit a written report of their presentation. Students also track food service trends in the areas of food service design and write a report detailing the impact of the trends.