This Food Service Training Manual offers 11 lessons and 3 tests on personnel management. Lesson 1 introduces the subject and discusses five functions--from planning through evaluating--of the management process. Lesson 2 covers management's responsibilities and approaches and the pitfalls of decision-making. Verbal and nonverbal communication in management is lesson 3's concern, while lesson 4 suggests tools, including job analysis, for managing human resources. Lesson 6 discusses staffing requirements and patterns, and lesson 7 the techniques for recruiting qualified employees. Formal training is addressed in lesson 8, and functions and analysis of meetings in lesson 9. Advantages and purposes of work scheduling are the subjects of lesson 11, and lesson 12 describes the importance of appraising employee performance. Lesson 13 looks at the background and advantages of food service unions. Lessons 5, 10, and 14 present progress tests covering material discussed in the substantive lessons, and appendixes offering guidelines for stimulating meetings complete the manual. (KS)