nerlande pierre’s Profile

Student
active 2 days, 10 hours ago
nerlande pierre
Academic interests

hospitality

My Courses

Intro to Food Service Management Spring 19

Intro to Food Service Management Spring 19

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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