The course aims providing the basis for a suitable management of the catering favoring choices nutritionally correct about several areas: nutrition and hygiene, culinary-hotel, economic and financial, educational and communication. In particular will address the following issues: 1) definition of public catering and its articulation. National and regional guidelines for a healthy diet; 2) Designing offer nutritional criteria formulation of the menus with nutritional planning; 3) Types of delivery of meals, contract specifications of food supplies, services, manufacturing, transportation and serving meals. 4) Roles, responsibilities and skills within the service.