Food Production, Management, and Services is designed to help high school students who have an interest in pursuing a career in foodservice. Emphasis is placed on the development of competencies related to employability; technology in food production, management, and services; sanitation and safety; nutrition as related to foodservice; servicing of food; purchasing, receiving and storing of food supplies; production and management of food; use, care, and storage of large and small commercial foodservice equipment; menu planning; and modified diets. This course is designed to teach students the fundamentals needed to work and succeed in any area of the foodservice operation.