Upon completion of this course, students will be able to:
Outcome
Create and utilize standardized recipes.
Outcome
Explain the differences between commercial and non-commercial food service operations.
Outcome
Discuss special dietary concerns as they relate to the foodservice industry.
Outcome
Apply knowledge of the purchasing and receiving process.
Outcome
Establish quality standards for alcoholic and non-alcoholic beverages.
Outcome
Establish quality standards for quantity food production.
Outcome
Explain human resource management in food and beverage operations.
Outcome
Develop table service skills and front of the house service standards.