A general introductory course in food service, culinary arts, and the restaurant industry as a whole. Industry trends for the 21st century, customers? future needs, and the employment picture for the future will be examined.Terminology, common culinary phrases, and food service concepts will be incorporated into the students? understanding and daily vocabulary.Employment within the food service industry will be discussed, primarily from an employer rather than an employee perspective. The projected job market, employee selection, training, motivation, and retention will be examined. The primary focus for employees in the food service industry is service. (Usually offered Fall semester.)