Apply principles of inventory management, labor cost and control techniques, production planning and control, and facilities management to front and back of house operations.
Standard detail
RFBS.04.06.b
Outcome
Depth 2Parent ID: 8D0507D59E284BFF962C9AEB597C4002Standard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.04.06.b
- Standard ID
- 3120D32B89C34F6A9D6632224A73F769
- ASN identifier
- S2713846
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 8D0507D59E284BFF962C9AEB597C40028E606B8CF39341708CFA8FCBB2EA6404
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US