Intro to Food Service Management Spring 18

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Intro to Food Service Management Spring 18
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Hospitality Management
Course Code
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.


This course was created by: Michael Krondl

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