Intro to Food Service Management Fall 2018
First Year Learning Community
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.
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Tv food network show
Jazarie severino Cake boss The tv food network show I have watch was called Cake Boss. […] See MoreTv food network show
Anna Nurse Workshop
HMGT 1102 To: Professor Krondl From: Taj Santiago Date: December 12, 2018 Re: […] See MoreAnna Nurse Workshop
Artisanal
Akouavi Amoussou Professor Krondl Did you know artisans aren't the same as […] See MoreArtisanal
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My thought on “natural” “Natural” I love it! I think of natural as a being yourself and showing […] See More
Did you know? That the food then and now nutrition has changed tremendously today? Meat, eggs and […] See More
I agree with your thought about culinary capital. Food is not simply just something we consume to […] See More
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