Intro to Food Service Management Fall 2022

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Professor(s)

Michael Krondl

Department

Hospitality Management

Course Code

1102

Semester / Year

Fall 2022

Course Description

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.

Acknowledgements

This course was created by: Michael Krondl

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