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Nov 08, 2024
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HOS 340 - Menu Planning, Cost Control, and Purchasing Units: 3 The essential relationship between the management functions of menu planning and purchasing. The menu as the foundation of any food service establishment.
Strongly Recommended Preparation: HOS 100, HOS 215 and REC 100. Possible Instructional Methods: Entirely On-ground, Entirely On-line, Hybrid (every section of this course may be taught both online and on-ground). Grading: A-F or CR/NC (student choice).
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