This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an introduction and advice on how to use the unit. Each remaining section covers one of the following topics: (1) styles of service; (2) table service; (3) counter service; (4) planning and design; (5) sales control; (6) organizing the right staff; and (7) hygiene, safety, and the law. Each section contains trainee objectives and pencil and paper activities, with suggested answers, designed to help trainees meet those objectives. (CML)