This course explores techniques and tools of meal planning, production and management for the family as well as large food systems, considering goals, values and resources. The course emphasizes food service: table appointments, table setting, styles of food service, table etiquette, food costing and food buying practices as well as time management.  It teaches management processes, as well as managing various components in a food service facility. The course provides 2 hours of theory and three hours of laboratory (equivalent to 1 credit hour). Prerequisites: FDNT 135, FDNT 140, BIOL 245.