This curriculum guide was developed to help literacy practitioners present an eight-lesson workplace literacy course for hospital workers who assist patients in completing their daily menus. Presented in the introduction are the following: overview of the curriculum development project, project activity schedule, course overview, and course time outlines. A section of preclass orientation activities, including a preliminary attitude survey for dietetic representatives, is provided. The next eight sections contain the lessons on the following topics: menu vocabulary, menu design, following directions, understanding military time, calculating percents, reading thermometers, understanding forms, and interpersonal communications. Each lesson includes some or all of the following: goal, list of lesson activities/materials, suggested method for conducting the activity, suggested student evaluation methods, comments about the lesson's effectiveness when the curriculum was tested and suggestions for delivering the lesson, student handouts, student activity sheets, sample forms, and vocabulary lists. The final section consists of the following: postclass skills inventory, postclass attitude survey, results of dietetic representatives literacy task analysis, Test of Adult Basic Education results, 10 references, and answer keys. A set of vocabulary cards provides definitions of food preparation terms. (MN)