THE PURPOSE OF THIS GUIDE IS TO PROVIDE RESOURCE MATERIAL TO DEVELOP A LOCAL 240-HOUR PROGRAM FOR TRAINING A FAMILY DINNER SERVICE SPECIALIST TO PREPARE AND SERVE DINNERS FOR EMPLOYED PEOPLE, RETIRED PERSONS, OR FAMILIES DESIRING SUCH SERVICE. PROGRAM OBJECTIVES INCLUDE PREPARING TRAINEES TO PLAN MENUS AND DO FAMILY SHOPPING FOR DINNERS, TO PLAN AND CARRY OUT WORK SCHEDULES, TO PREPARE FOOD USING BASIC SKILLS NECESSARY FOR A VARIETY OF COMMONLY COOKED FOODS, TO SET TABLES AND SERVE FOOD CORRECTLY, TO FOLLOW HYGIENIC PRACTICES WITH FOOD, AND TO USE SANITARY METHODS IN TAKING CARE OF DISHES AND THE KITCHEN AFTER A MEAL. INCLUDED ARE FIVE SUBJECT MATTER UNITS, WITH ADDITIONAL SUGGESTIONS FOR PLANNING THE LESSONS AND LEARNING EXPERIENCES AND EVALUATING ACHIEVEMENT. THE TEACHER SHOULD BE A HOME ECONOMICS GRADUATE WHO HAS HAD TEACHING EXPERIENCE, PREFERABLY WITH ADULTS. THE TRAINEE SHOULD HAVE HAD PRACTICAL EXPERIENCE IN HOME FOOD PREPARATION AND BE A HIGH SCHOOL GRADUATE OR EQUIVALENT. CRITERIA ARE LISTED FOR JUDGING TRAINEE READINESS FOR EMPLOYMENT, AND REFERENCES ARE INCLUDED WITH EACH UNIT. FACILITIES MUST BE WELL-EQUIPPED FOODS LABORATORIES TO PROVIDE PRACTICAL EXPERIENCES. THIS DOCUMENT IS AVAILABLE AS GPO NUMBER FS 5.287--87007 FOR 20 CENTS FROM SUPERINTENDENT OF DOCUMENTS, U.S. GOVERNMENT PRINTING OFFICE, WASHINGTON, D.C. 20402. (MS)