FDSR 3479 - Quantity Food Lab Unit III

Level: 
Lower
Credits: 
9
Prerequisites: 

FDSR 2479 with "D" or better

Description: 

The student will develop skills of quality food preparation and service with emphasis on short order, broiler, and prepared-to-order foods; the student will acquire a greater insight into supervisory and managerial aspects of food industry including planning and execution of the menu, purchasing, employee schedules, food costing and evaluation of financial statements within the cafeteria, a la carte dining area, and the bake shop.