Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the functions of menu planning, purchasing, food production and service, food and beverage controls, management, etc. and give a short description for each.
Standard detail
FS.4
Competency
Depth 1Parent ID: EDF96B5AACBA43F58103C7E078B8EBF7Standard set: Adult Education
Original statement
Quick facts
- Statement code
- FS.4
- Standard ID
- 29CA65057E9D4749B6BEAE9BAF20C807
- ASN identifier
- S21247845
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- EDF96B5AACBA43F58103C7E078B8EBF7
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US