In this course, learners explore the practical skills and knowledge required for effective food and beverage service operation in front-of-the-house foodservice environments. Learners examine organizational systems and the elements of planning, staffing, and leadership, and they model commitment to a safe and sanitary environment through their consistent execution of food safety principles. Upon completion of the course, learners will have earned ServSafe Manager certification and will be able to demonstrate skills required for flawless service of foods and beverages.