Intro to Food Service Management Fall 2018
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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My thought on “natural” “Natural” I love it! I think of natural as a being yourself and showing […] See More
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I agree with your thought about culinary capital. Food is not simply just something we consume to […] See More
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