Identify and apply menu planning fundamentals for various food-service types and for various diets and allergies.
Standard detail
HOSP-CAI-10
Content Standard
Depth 1Parent ID: 0170351C156F410F866D1083DAB7049DStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-10
- Standard ID
- 8D7BE4BFB66D48A1AA9EC6A6D0C065F9
- ASN identifier
- S21411995
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 0170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)