Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food service, focuses on: (1) service and quality to provide profit, (2) expectations of customers, (3) development of positive attitudes of employees, (4) motivation of employees, and (5) organization for teamwork. The second concept, identification of ways to prevent the contamination of food, deals with bacteria which cause food poisoning and cleanliness of equipment, utensils, and facilities. A three-page resource guide lists books, bulletins, pamphlets, curriculum guides, and other instructional materials with sources and prices. A 20-page appendix includes a list of food-borne illnesses, evaluative materials, transparency masters, and a housekeeping checklist. (MW)