Course: WVA 106 Local Food in Institutions

Reading Assignments

Design and Equipment for Restaurants (1/3)
Reading Assignment

In this chapter, students will read about kitchen design, layout, functionality, and use of space. There are numerous types of kitchen designs and styles. While reading about various design factors, such as type of space, overall costs, analysis of workflow, and sanitation and safety concerns, students are asked to focus on the application of this information as it relates to menu development and the creation of sustainable systems within institutional foodservice operations.

Read Chapter 3 in Design and Equipment for Restaurants and Foodservice, pages 64-97