This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1) the United Kingdom hotel and catering industry; (2) food and beverage management; and (3) the food and beverage management process. Each section contains trainee objectives and pencil and paper activities, with suggested answers, designed to help trainees meet the objectives. At the end of the unit, the trainees should be able to: (1) outline the size and structure of the UK hotel and catering industry; (2) recognize different methods of classifying the industry into sectors; (3) list the functions and responsibilities common to food and beverage management in all sectors; (4) describe the differences in role and responsibility between sectors; (5) distinguish between private and public sector employers; and (6) distinguish between captive and noncaptive markets. (CML)