FoodserviceFacilitiesDesigncoursecomprisesoftheelementsofdesigningfunctionalandefficientspacesappropriatespecifically for the foodservice industry. This comprehensive study encompasses various aspects, including layout planning, equipment selection,work flow optimization,regulatory compliance and sustainability considerations.Through ablend of theoretical principles and practical applications, students will acquire knowledge about the essential components of creating food service facilities which satisfy A wide range of customer demands while preserving industry normsand increasing operational efficiency.
- Teacher: Nadhirah Hanum Binti Ahmad Nadhirah Hanum
- Enrolled students: There are no students enrolled in this course.