Cost controls, 2 class hours, 1 2-hour laboratory period. Credit, 3. Stewarding 78. (II) A study of practices used by the food service industry pertaining to purchasing , receiving, and issuing food, beverages, and other supplies. Principles of foodanbsp;...
|Title||:||Food Management Manual|
|Author||:||University of Massachusetts (Amherst campus). Cooperative Extension Service|