Management of both commercial and institutional food service operations. Includes: management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting and internal/external sales analyses. Required for all HT-MGT majors. Textbook: Food Service Management University of Massachusetts Pearson Custom Text, ISBN: 0558085903. Part of the Bachelor of Science in Hospitality and Tourism Management online program but open to all.