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May 16, 2024
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DIT 110 - Food Serv Product/Purchasing
Credits: 3
3 Lecture Hours
This course studies the tools of management as they relate to food service. Topics include safety, sanitation, master menu development, recipe standardization, food and menu cost analysis, facilities, planning, design and equipment selection for a food service department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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