Intro to Food Service Management Spring 19

active 5 years, 5 months ago
Intro to Food Service Management Spring 19
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Professor(s)
Michael Krondl
Department
Hospitality Management
Course Code
1102
Semester / Year
Spring 2019
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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