This course will acquaint students with management strategies and practices found in successful restaurants. Students will apply mathematical skills needed for budgeting in the Food Service industry, teach the dynamic interrelationships of the functions of marketing price, and explore all channels of distribution, promotion, and product responsibility, all while providing practical experience in decisionmaking and customer service. Skills developed in this course are critical to controlling both food costs and food quality through effective management. Professionalism, etiquette, and interpersonal skills will also be studied. Students will apply their knowledge from this course, as well as the cohort Culinary II/III, in their management of a self-sufficient catering business for the school community.