The study of the principles involved when operating a sound food service operation combined with the study of the basic principles of effective food cost control and the procedures used by various operations. Practice in the application of these procedures and principles is achieved through various projects and specific units. Computer programs are introduced to aid in menu costing, inventory control and recipe sizing. This course allows the student to earn a certificate from National Restaurant Association Educational Foundation's Management First Program. The Manage First Program focuses on the key competencies defined by today's restaurants, hospitality and foodservice leaders. Corequisite: CULA 120. (S)