HMGT 1102 Introduction to Food & Beverage Management

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HMGT 1102 Introduction to Food & Beverage Management
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Hospitality Management
Course Code
HMGT 1102
Semester / Year
Fall 2016
Course Description

A two-part foundation for food and beverage management 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 explored, with an emphasis on product identification.


This course was created by: Prof Jessie Riley

This course has been cloned or re-cloned 1 time; view clone(s).

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