Introduction to Food & Beverage Management

- OpenOpen
A three part foundation for food and beverage management focusing on Sanitation, Culinary Math, and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized ServSafe certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and recipe costing. Current market and procurement trends are explored with an emphasis on product identification.
Recent Posts
Where Iām From By Brandon Clarke If I saidĀ I was from South Jamaica Queens, where police ac […] See MoreWhere I'm From
To: Professor Akana From: Kert Lasdoce Date: December 19,2011 Subject: Anna Nurse […] See MoreAnna Nurse Memo
To: Professor Akana From: Kimberley Gonzalez Date: December 16,2011 Subject: Anna Nurse […] See MoreAnna Nurse Memo
Recent Comments
Comment on "Where I’m From, We eat Bakes :)"
Wow I actually had that for dinner last night lols :) See MoreComment on "Where I’m From, We eat Bakes :)"
it use to be a dollar for a cup of apple cider See MoreComment on "Rebecca Charles"
Comment on "New Favorite Vegetable??"
laurie, go to site admin and make a new post. just make sure u put it in market essay See MoreComment on "New Favorite Vegetable??"
Recent Discussions
Sorry, there were no discussion topics found.
Recent Docs
No Recent Docs