This course will fulfill requirements of Food Service Managers Certification. In this course of study, the student will have direct contact with the dining public. The student will rotate through the cooking station, the service station and the warewashing station. This is an opportunity to gain some experience in the live operation of a food service outlet. This course is intended to give the student the tools needed in today's labor market for advancement in the food service industry.
Profitability is the key factor in today's outlook.
Today's chef, sous chef, kitchen manager or owner must know and understand the math behind the profit structures. The student must learn how to perform a yield test, how to determine selling costs and how to understand break-even analysis. All rights reserved.