1102 Intro to Hospitality Management F2023
- OpenOpen
A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
Recent Posts
Ted Conover's "The Way of All Flesh: Undercover In An Industrial Slaughterhouse" left me deeply […] See MoreMeat Blog
Borough Hall's Greenmarket connects downtown brooklynites with local farmers, making our city […] See MoreGreenmarket Post
Green Market Blog Greenmarkets exist for simple reasons which include, creating an […] See MoreAeshah Ahmed
Recent Comments
Comment on "Greenmarket Blog Post"
Indeed, all peppers (chiles) originate in the Americas. Mexico and Peru probably have the most […] See MoreComment on "Greenmarket Blog Post"
Comment on "Greenmarket Blog – Jessica Garcia"
I have to say, talking to the vendors is one of my favorite parts of the experience. It gives […] See MoreComment on "Greenmarket Blog – Jessica Garcia"
Comment on "Greenmarket Blog by- Anthony Caliendo"
The weird thing about the pricing is that it varies not only vendor to vendor but market to […] See MoreComment on "Greenmarket Blog by- Anthony Caliendo"
Recent Discussions
Around November 3rd I decided to go out with a friend and one of the activities we wanted to do was go to the greenmarket located in Parkchester, in the Bronx it is normally open only on Fridays. It was a really nice experience, we were […] See MoreGreenmarket Blog
While reading the article "The Way of All Meat: Undercover in an Industrial Slaughterhouse" by Ted Conover, it was a very powerful eye-opener for me, as often the realities of the meatpacking industry are hidden. The article focuses on […] See MoreMeat Blog
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