The food service program includes the operation of a full-service restaurant open to the public. Instruction is given in knowledge of equipment, sanitation and safety, basic cooking principles and preparation such as stocks, sauces and soups. Students learn style of service ranging from banquet and buffet to table side and cafeteria. They also learn catering, fast food techniques and salad bar preparation. Through the use of a computerized restaurant system students learn new technology and its practical application. Professionalism is stressed at all times in customer and employer relations.