FSDT-1126 - Food Operations & Management
Course work in menu planning, menu descriptions, recipe writing, waste studies, portion and production controls, forecasting, and pricing. Banquet operations management.
- Take 1 group
- Take FSDT-1104 FSDT-1105 FSDT-1110 FSDT-1111 FSDT-1118 FSDT-1119 FSDT-1118 FSDT-1119 FSDT-1602
- Take FSDT-1102