FNH 114 - Recipe Management
Provides the student with an introduction to techniques and strategies used by the professional chef to ensure operational profitability. Focuses on recipe and menu management concepts, beverage menu profitability and yield conversion. Introduces labor cost controls as well as profit and loss statements.
Co-requisites: MTH 091 or equivalent. Please refer to Chapter 2 - Academic College Policy, 3358:11-2-06 Assessment Program for entering students.
Credits: 2(Lec: 2)
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