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. The class rules state that attendance will only be taken at the beginning, late students cannot enter, and assignments past the due date will be penalized. The course break-up lists the topics to be covered in each lecture, including managing food outlets, cost control, food storage, function catering, and gueridon service. Students will have assignments, presentations, and tests to complete throughout the course.