Under the direction of Mrs. Karen Beathard, we were taught the in's-and-out's of managing food services and those working in the food service environment. This class included a weekly lab with hands-on experience in the field around Bryan/College Station at institutes like hospitals, assisted living homes, catering companies, and schools. In addition to labs, we completed a project where we created a food service, planned standardized recipes for our target population, created a worker's schedule, filled out food purchase orders and equipment orders, and planned an ideal layout of the kitchen. Components of this project are attached below.