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.
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