HMGT 1102 Fall 2013
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.
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Anna nurse
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Anna Nurse Memo - Hollie Foster
Date: December 19, 2013 To: Professor Akana From: Hollie Foster Subject: Anna Nurse […] See MoreAnna Nurse Memo - Hollie Foster
Anna Nurse Workshop Memo
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Adventure and beauty, a great combination. See More
A beautiful aroma for beautiful occasions! See More
A rich history for a rich food. See More
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