Quantity Food Production
FLR-225
Credits: 4
Department: FLR Foodservice, Lodging, and Recreation Management
Subject: Foodservice, Lodging, and Recreation Management
This course is a study of the preparation of food items in large foodservice operation. Emphasis is on the use and care of kitchen equipment, the development of standardized recipes, and the calculation of food and labor costs. Experience in planning, preparation and foodservice in the food industry, as well as a segment on transported foods (catering) is included.