HMGT 1102 Fall 2013

active 5 years, 8 months ago

This Course is OPEN.

Professor(s)

Department

Hospitality Management

Course Code

HMGT 1102

Semester / Year

Fall 2013

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.

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Adventure and beauty, a great combination. See More Adventure and beauty, a great combination.

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A rich history for a rich food. See More A rich history for a rich food.

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