FSDT 2020 - Culinary/Hospitality Operations and Management

Course work in menu planning, menu descriptions, recipe writing, waste studies, portion and production controls, inventory, work schedules, standardizing recipes, pricing, converting, forecasting and pricing.

Location: L
Credits: 4
Classroom Lecture Hours: 45
Lab Hours: 45
Prerequisite(s): FSDT 1118 and FSDT 1130, and one of the following: FSDT 1040, FSDT 1080 or FSDT 2030