During my Dietetic Internship rotation at Aramark, I gained valuable experience in the financial management of school food service operations. I learned about different types of budgets, including operating, capital, and cash budgets, and how they are used to plan and control expenses while maintaining program efficiency. The food service department operates as a non-profit program, with revenue primarily from school meal reimbursements and expenses mainly covering food, labor, and supplies. I also observed how budgeting work begins in March and is collaboratively reviewed by Aramark, school board members, and state representatives to ensure cost-effectiveness and compliance