Service methods and techniques are emphasized. Each student plans and manages a special event. Food and Beverage Cost Control F 3 s.h. Cash control methods relative to the menu, production, control, purchasing, receiving, inventory control, and profit and non-profit food service systems. Understanding of profit, loss and sales is emphasized.
Course includes the use of computers.
Baking fundamentals, approach to making breads, cakes, puff and French pastry, and fancy desserts. FS 122 or permission of instructor. Course designed to give food service majors the basic understanding necessary to organize a food service operation. Emphasis is placed on budgetary management, cost equivalence, and employee management. Using skills taught in previous FS courses, this advanced management course emphasizes practical applications of sound business practices.