Design, Logistic and Sustainability for Foodservices and Mass Market Retail

The course aims to provide knowledge on the criteria for facilities and equipment sizing for foodservice plants and mass market retail, and knowledge of the main safety regulations for installations and equipment. It also aims to analyze the main logistic models used in the foodservice and mass market retail sectors, and to understand the principles that govern sustainable development and sustainability along the food chain.

The student will have the ability to: recognize the different types of foodservices systems; size spaces, facilities and equipment needed to organize a room for foodservice; assess the safety status of the equipment and the logistic level. He/she will have skills to deal with problems related to waste reduction/management and to assess the sustainability of raw materials and menu formulations. He/she will be able to assess the economic management, with reference to energy, facilities, and safety of the operators, the well-being of the users, and the environmental impact.