As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school juniors and seniors, food service program enrollees, and 300 adults in middle and low socioeconomic segments. In the third phase, short courses were given to two experimental groups of 78 school lunch employees. In the fourth phase, instruments were developed to evaluate training through assessing the quality of service and food. Some findings were: (1) About 5 percent of restaurant and custodial home food service managers and 15 percent of nursing home food service managers had formal training, while 69 percent of hospital food service managers had training and 25 percent were qualified dieticians, (2) Among a sample of food service program enrollees, statements concerning relations with people obtained frequent favorable responses, and (3) Adults with some food service experience had significantly higher scores on all attitude inventories than those without experience. [Not available in hard copy due to marginal legibility of original document.] (JK)