Intro to Food Service Management Fall 2022

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Intro to Food Service Management Fall 2022
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Professor(s)
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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