Funded by a grant from Pennsylvania's Research Coordinating Unit, three key seminar-practicum courses were designed for psychomotor and cognitive skills development in the food service area of post-secondary hospitality education. This 36-week, 3-course sequence utilizes weekly seminars, self-instructional packages, and "real-life" experiences in food production problems, foods administration, and food systems components. The extensive color-keyed instructional materials contain ten lessons and skill descriptions which include required reading materials, related questions, student worksheets, and answer keys. A wide range of visual aids illustrates the text, which is 3-hole punched for ease in insertion and removal of pages. The first annual report concerning the development of these instructional materials precedes the ten units, which include various resource materials and a pilot form of a vocational commitment index. (AG)