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.
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Green Market Blog Greenmarkets exist for simple reasons which include, creating an […] See MoreAeshah Ahmed
After reading this article, I learned a lot about the process of inspecting beef which was […] See MoreMeat Blog
Ted Conover’s “The Way of all Flesh” shares his experience as a new USDA meat inspector at the C […] See MoreMeat Blog by Kaylee
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Well the Atlantic is the Atlantic. You may wish to pick a fight with the editors. See MoreComment on "SW Meat Blog"
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I think love may be pushing it but you make some fine points about respect. For what it's […] See MoreComment on "The way of all flesh"
A nice thorough description. It's always interesting to see who focuses on the animals and who […] See MoreComment on "Meat Blog"
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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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