This document outlines the course objectives, rules, assignments, and schedule for a Food and Beverage Service Theory class. The course will teach students about the hotel industry, alcoholic beverages used in hotels, wine production regions and varieties, beer, and food and wine pairing. Students must follow dress code and attendance policies, submit assignments on time, and get presentation materials approved. The course will include lectures, tests, assignments, and a final exam covering the full syllabus.