This course is designed to engage students in the exploration, comprehensions, and appreciation of foodservice management. The course aims to familiarize students with the foodservice industry and classifications of foodservice operations. It also focuses on foodservice functions including menu design, purchasing, production, service, safety and sanitation, and facilities. It discusses management functions including leadership, beverage management, service, human resources, and cost control. The course seeks for students to develop critical thinking skills, higher management perspectives, and gives them the opportunity to be creative in developing a business plan for a proposed foodservice operation and being cognizant of the myriad of challenges and opportunities associated with foodservice management through analysis of current trends.