Intro to Food Service Management Spring 18

active 2 months, 3 weeks ago
Intro to Food Service Management Spring 18
This Course is OPEN.
Professor(s)
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.

Recent Posts

DeKalb Market Hall - Weronika Jurski

Today I had the opportunity to visit the DeKalb Market hall located in downtown Brooklyn.  I […] See MoreDeKalb Market Hall - Weronika Jurski

Urbanspace Market

For this assignment I had the opportunity to visit Urbanspace Market in Midtown Manhattan. […] See MoreUrbanspace Market

Bay Plaza Food Hall Blog Luisa Guzman

                                                                Bay plaza Food Hall See MoreBay Plaza Food Hall Blog Luisa Guzman

Recent Comments

No Comments Found

Recent Discussions

Sorry, there were no discussion topics found.

Recent Docs

No Recent Docs