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: 3
Classroom Lecture Hours: 30
Lab Hours: 45
Prerequisite(s): FSDT 1130 , and one of the following: FSDT 1041 , FSDT 2030 or Program Chair approval.