Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI students and a study guide (guidelines to complete the course). The 16-hour course consists of four chapters (five lessons). Each unit consists of a text and a lesson sheet that details the study assignment and sets forth the lesson objective. A written assignment is also provided. Topics covered in the lessons include introduction to the food service program, food microbiology, sanitation (health standards, personal hygiene, food sanitation, dishwashing methods), and food service equipment, utensils, and safety precautions. The lesson sheets and written assignments are found at the end of the package of materials. (YLB)