Materials were developed by subject matter specialists at an Indiana State University workshop for teacher use when planning a cooperative occupational training program for supervised food service workers. Content areas, each printed on a different color paper, include: (1) Grooming and Public Relations, (2) Counter and Cafeteria Service, (3) Dining Room Service, (4) Food Preparation, (5) Cleaning and Equipment, and (6) Sanitation and Safety. Sections contain: (1) information sheets subdivided into objectives, introduction, information and references, (2) instruction units containing prefaces, references, and procedures, (3) task sheets listing equipment, materials, references and procedures, and (4) assignment and operation sheets containing objectives, information, and procedures. Detailed information and procedures are illustrated with line drawings. The appendix contains an organization chart model, a job analysis model, job specification model, job description model, and selected references. (FP)