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HRM 211 - Layout of Food Service Equipment

Institution:
Luzerne County Community College
Subject:
Hotel And Restaurant Management
Description:
Principles involved in preliminary planning, concept development, design and layout for foodservice operations in hotels, chains, restaurants and institutions. Workstation arrangement and equipment.
Credits:
3.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(570) 740-0200
Regional Accreditation:
Middle States Association of Colleges and Schools
Calendar System:
Semester

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