Instructors of civilian and/or military food service employees are given suggestions for the flexible use of this guide, then receive more detailed guidelines for grouping trainees, managing classes, planning lessons, and adapting the food service course to various groups and teaching situations. Specific content (principles to be taught) and lesson plans are outlined on the food service industry and training needs; microbiology and foodborne disease; methods of preventing foodborne disease; personal hygiene, self-protection, and salesmanship (service to patrons); proper methods of washing and sanitizing utensils and equipment; insect and rodent control; housekeeping and waste control practices; and followup training, including application of what has been learned. Appendixes cover training principles and techniques, instructional aids and their use, and steps in organizing and promoting a food service employee training program, followed by a bibliography and a list of periodicals. (Author/LY)