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Apr 18, 2024
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DIT 110 - Foodservice Production and Purchasing
Credits: 3
3 Lecture Hours
This course studies the tools of management as they relate to foodservice. Topics include safety, sanitation, master menu development, recipe standardization, food and menu cost analysis, facilities, planning, design and equipment selection for a foodservice department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
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