1102 Intro to Hospitality Management F2023

active 4 months, 1 week ago

Open

This Course is OPEN.

Professor(s)

Department

Hospitality Management

Course Code

1102

Semester / Year

Fall 2023

Course Description

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.

Acknowledgements

This course was created by: Michael Krondl

View the course(s) that this course is based on.

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