General Information
Path:
Practice portion control and utilize costing procedures.
Related Courses
| Course Number | Course Title |
| 8800530: | Culinary Arts 3 (Specifically in versions: 2024 and beyond (current)) |
Related Resources
Text Resource
| Name | Description |
| Case Study: Facing Rising Food Costs: | Using this Case Study, students will answer the question, "How can a food service establishment respond to rising food costs without negatively impacting sales? |