Description
Begins Fall 2025
This course addresses the planning and preparation for quantity food service operations. The focus is on food production,menu development, recipe standardization, equipment and layout , and supervisory functions.Principles and procedures for the management of institutional, restaurant and catering food service settings are reviewed.
This course addresses the planning and preparation for quantity food service operations. The focus is on food production,menu development, recipe standardization, equipment and layout , and supervisory functions.Principles and procedures for the management of institutional, restaurant and catering food service settings are reviewed.
Career
Undergraduate