This course provides the student an overview of the storeroom mangers responsibilities in a food service operation. The study of products used in commercial kitchens, the common market forms, how to receive and store food provides the student with the knowledge necessary to work in a food service establishment. Special attention is given to the flow of goods as it pertains to the procurement and issuing process. Students will learn the formulas and calculations used in food service facilities for recipe costing and conversions. Upon completion, the student will be able to understand how a menu impacts the flow of goods through a food service system.