This document outlines the course objectives, rules, and schedule for a Food and Beverage Service Theory class. The main objectives are to introduce students to function catering, different types of functions, and how to arrange them. Class rules include no late entries, deductions for late assignments, and assignments must be checked by the teacher before presentations. The course breakdown lists the topics to be covered over 35 lectures, including managing food outlets, cost control, food storage, function catering, and gueridon service. Students will have assignments, tests, and a presentation evaluated for marks.