This course presents practical techniques for protecting food service profits. The course is presented in a clear, concise manner. It provides a sound foundation of concepts and applications of management cost control procedures.
- This course presents a general overview of the food service industry as well as a more detailed look at restaurants and institutional food service. Travel and tourism are also featured. The course discusses hotel and motel management, current issues in hospitality management, and contemplates the future of the hospitality industry.
- Teacher: Florence Bennett
This course presents practical techniques for protecting food service profits.
The course is presented in a clear, concise manner. It provides a sound foundation of concepts and applications of management cost control procedures.- This course investigates the effects geography, philosophy, religion, culture, and climate have on the cuisine and dining etiquette of Asia, Europe and the Western Mediterranean, Eastern Mediterranean and Middle East, and Africa and Latin America.
- This course begins with an overview of banquets and catering and discusses developing a food service and a menu. The course covers menu pricing control, beverage management, and menu design. Students will then learn about food and beverage control, computer use in food service, and finally marketing in catering management.
