What is non-commercial food service? -- Account management -- Using a computer system -- Effective menu planning and pricing -- Quality in dietary and nutritional guidelines -- Purchasing and receiving practices -- Receiving, storage, and inventory practices -- Techniques to purchase large quantities of food -- Choose the proper equipment -- Customer service -- Food handling and sanitation procedures -- Safety and risk management -- Interviewing and hiring employees -- Train and manage employees -- Operational management -- Operate an effective dining area -- Control facility costs -- Marketing and promotion -- Catering and special events.