This course examines the structure and management of a food and beverage operation, including the basic fundamental principles of Culinary Arts. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, issues in menu pricing, and elements of food service facility layout and design. This course offers a look into the fundamentals of food service sanitation and safety. Students must take ServSafe exam and receive ServSafe certification.