FSHN 439

Fall 2025 Part of Term 1

Part of Term 1
Aug 25-Dec 10

Design Thinking for Restaurants

SHOW FINAL EXAM SCHEDULE

Credit: 3 hours.

Prepares students to design a full service, multi-course, restaurant experience using the design thinking process and methods. Students will develop, plan, test, and pitch a complete concept and menu for the Spice Box restaurant and work towards implementing a meaningful dining experience that goes beyond food. Students will be introduced to a variety of design methods and use them to work through each phase of the capstone project.

3 undergraduate hours. No graduate credit. Prerequisite: Credit or concurrent enrollment in FSHN 340. Restricted to Seniors majoring in Hospitality Management.

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FSHN 439 class schedule data for fall 2025
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	78319	Laboratory Lecture	A A	2:00PM -4:50PM 3:30PM -5:10PM	M W	Bevier Hall Siebel Center for Design	Brotherton, J Brotherton, J	Part of Term: 1 Date Range: 08/25/25-12/10/25 Restriction(s): Restricted to students with Junior or Senior class standing. Restricted to BS:FSci&Hm Nutr-Hosp Mgt -UIUC or BS:Hospitality Management-UIUC.