FAB 210
Fundamentals of Food and Beverage Control
College of Southern Nevada · UGRD · Fall 2026
1 section
Catalog description
Cost control in the food service operation through sound procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #southern_nevada-FAB210Fall 2026UGRD3 credits
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