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May 04, 2024
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2019-2020 Undergraduate Catalog [Archived Catalog]
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THM 310 - Restaurant ManagementUnique Course In this study of institutional food procedures, sources of supply and methods of delivery will be studied. Topics will include determination of food costs, preparation, and equipment requirements; organization of the kitchen staff; inventory control and yield-testing techniques; and food and beverage cost controls. 3 semester hours
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