|30-115 Food Service Mathematics F(1-4) [0.50]|
An introduction to procedures to convert and cost a recipe using metric and imperial measure. Application of basic manual and computer procedures to food cost control, including food purchasing, inventory content and production control.
|Location: Alfred, Kemptville|
|1998-99 Associate Diploma Calendar|
Last revised: March 17, 1998. Contact: firstname.lastname@example.org.