A COMMITTEE OF SCHOOL LUNCH SUPERVISORS AND DIRECTORS DEVELOPED THIS GUIDE TO ASSIST SCHOOL LUNCH LEADERS IN PLANNING EFFECTIVE LOCAL TRAINING PROGRAMS FOR FOOD SERVICE EMPLOYEES. THE CONTENTS INCLUDE--(1) PLANNING FOR INSERVICE TRAINING WHICH COVERS WORKERS AND PROGRAM NEEDS, SCHOOL POLICIES AFFECTING PROGRAMS, AVAILABLE RESOURCES, WAYS TO FINANCE THE PROGRAM, EVALUATION, SUGGESTED EVALUATION TECHNIQUES, AND TRAINEE SELF-EVALUATION QUESTIONS, (2) SUGGESTED TOPICS FOR TRAINING WHICH PROVIDES SUGGESTED LEARNING ACTIVITES, RESOURCE MATERIALS, AND IN SOME CASES, SUPPLEMENTAL ATTACHMENTS FOR UNDERSTANDING THE TOTAL PROGRAM, PLANNING NUTRITIOUS MENUS, IMPROVING MANAGEMENT PRACTICES, USING AND CARING FOR EQUIPMENT, AND PREPARING AND SERVING THE SCHOOL LUNCH, (3) EFFECTIVE USE OF A VARIETY OF METHODS AND RESOURCES IN TRAINING ADULTS WHICH INCLUDES GUIDELINES FOR TEACHING ADULTS, CHARACTERISTICS AND ATTITUDES OF ADULT LEARNERS, SOME WAYS IN WHICH ADULTS LEARN, SELECTING METHODS AND RESOURCE MATERIALS, CHARACTERISTICS OF APPROPRIATE METHODS AND RESOURCES, AND TEACHING METHODS. THIS DOCUMENT IS AVAILABLE FOR $1.25 FROM PUBLICATIONS DISTRIBUTION UNIT, STATE EDUCATION DEPARTMENT, ROOM 169, EDUCATION BUILDING, ALBANY, NEW YORK 12224. (EM)