HOTFS 21 — Purchasing, Cost Controls, and Menu Planning

3 credits · 3 hours

Part of

• Culinary Arts - A.S. Degree
• Culinary Arts - Certificate of Achievement
• Hospitality Management for Transfer - AS-T Degree
• Hospitality Management: Food and Beverage Fundamentals - Certificate of Achievement
• Hospitality Management: Food Service - A.S. Degree
• Hospitality Management: Food Service - Certificate of Achievement
• Hospitality Management: Hotel Management - A.S. Degree
• Hospitality Management: Hotel Management - Certificate of Achievement

Source ↗

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