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Apr 17, 2025
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HRMA 6327 - Restaurant Layout and Design Credit Hours: 3.0 (3-0)
Prerequisite: HRMA 6341 or consent of instructor
Concept development, market and financial feasibility studies drive the design of foodservice facilities. Location and arrangement of equipment impact layout and efficient utilization of space. Flow patterns, work optimization, human interactions, styles of service influence equipment selection, placement and operational requirements
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