HMGT 1102Fall2017
Professor(s)
Department
Hospitality Management
Course Code
HMGT 1102
Semester / Year
Fall 2017
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.
