Intro to Food Service Management Spring 18

active 6 years, 1 months ago
Intro to Food Service Management Spring 18
This Course Profile is OPEN but membership is by invitation. You must be an administrator to view the Course Site.
Professor(s)
Michael Krondl
Department
Hospitality Management
Course Code
1102
Semester / Year
Spring 2018
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

View the course(s) that this course is based on. This course has been cloned or re-cloned 5 times; view clone(s).

Recent Discussions

Sorry, there were no discussion topics found.

Recent Docs

No Recent Docs