COURSE DESCRIPTION
Basic information on sources, grades, standards, criteria for selection, purchasing, and storage for the major foods, including the development of specifications. Consideration of the menu pattern with particular emphasis on costing, pricing, and the work load placed on production staff. Item analysis and merchandising features are emphasized.
COURSE . . .
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Course Features
- Lectures 0
- Quizzes 0
- Duration Lifetime access
- Skill level All levels
- Language English
- Students 0
- Assessments Yes