Intro to Foodservice Management Spring 2020

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Intro to Foodservice Management Spring 2020
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Professor(s)
Department
Hospitality Management
Course Code
1102
Semester / Year
Spring 2020
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.

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