GRSC 670 - Bakery Layout

The layouts of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed.

Credits: (1)

Note:
Two hour lab.

Requisites:
Rec. Pr.: MATH 100, PHYS 113, and GRSC 636.

When Offered:
Spring