Apply principles of inventory management, labor cost and control techniques, production planning and control, and facilities management to front and back of the house operations.
Standard detail
RFBS.01.06.d
Outcome
Depth 2Parent ID: CD170603CC4C49CBB3BD3CE3109A2F51Standard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.01.06.d
- Standard ID
- 20026B7CBD36435F9840F825FE9F62A1
- ASN identifier
- S2713778
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- CD170603CC4C49CBB3BD3CE3109A2F51D683725C39A343FEB9B20EDF676333EE
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US