This document contains seven units of instruction on food production, management, and services: (1) orientation; (2) applying for a job; (3) human relations; (4) communication; (5) sanitation; (6) safety; and (7) nutrition. Each instructional unit contains some or all of the following basic components: (1) unit and specific objectives; (2) suggested teacher activities; (3) written tests and assignments; (4) answers to assignment sheets and written tests; (5) unit evaluation form; (6) teacher supplements; (7) transparency masters; (8) information sheet; (9) student supplements; and (10) job sheets. Introductory matter explains the use of the publication and contains the following: competency profile; instructional/task analysis; a related academic and workplace skills list; tools, materials, and equipment list; 20 references; and a glossary. (NLA)