Intro to Foodservice Management Spring 2020

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Professor(s)

Michael Krondl

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.

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 2 times; view clone(s).