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. Emphasis is placed on bar management within the guidelines of legal and moral demands, to include management areas of personnel, compensation and benefits, bar storage, budgeting and pricing for profit, inventory, legal restrictions, liabilities, licensing, and cost control. Students participate off campus. Students are not restricted by age. FS 248 Seminar - Food Catering S 2 s.h.