SHA HF 322
This course is designed to introduce students to the basic principles of facility planning, layout and design for hotel, dining, kitchen, public and service areas. At the completion of the course, students will be able to explain the design process common to all hospitality facilities, as well as the activities that occur during each phase of this process. 4 credits.
FALL 2016 Schedule
|A1||SHA 210||TR 11:00 am-1:00 pm||Stamped Approval
Prereq: HF220 &