Course Description

Food Systems Management | Identify the components of food service and customer preferences. Develop quality control standards. Plan menus and recipes. Create budgets using financial control techniques. CEUs issued. $621 includes $189 fee.

Learner Outcomes

Identify service and delivery systems; Evaluate customers and preferences; Develop menus; Review quality controls and employee safety and productivity; Create budgets and financial control techniques.

Applies Towards the Following Certificates

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