HMGT 1102-Introduction to Food Service Management/Fall 2016

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HMGT 1102-Introduction to Food Service Management/Fall 2016
This Course is OPEN.
Hospitality Management
Course Code
Semester / Year
Fall 2016
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.


This course was created by: Michael Krondl

View the course(s) that this course is based on. This course has been cloned or re-cloned 9 times; view clone(s).

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Good summary of Pollan's point of view. I do wish you'd talked a little more just how it connects […] See MoreComment on "Field Trip Blog- Isabella Velasquez"

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A good beginning but work on being specific. How many stands were there? What were they selling? […] See MoreComment on "Field Trip (Green Market)"

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Lot of interesting stuff here about jianbing. Think about the reader though. What's the first […] See MoreComment on "Smorgasburg Reaction Blog- Tiffany Lau"

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Local gardening and cross-country transportation of goods have their similarities and differences. I have looked upon the pro’s and con’s of each end of the spectrum. To my reasoning, local gardens have a large amount of pro’s compa […] See MoreField Trip Post- Amethyst Chiaramonte

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