FDSR 3479 - Quantity Food Lab Unit III

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.