This guide, which was developed as part of Texas' home economics education program, is intended to assist teachers of a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The first 40% of the approximately 600-page guide consists of strategies for teaching each of 29 essential concepts/skills in five categories: (1) hospitality services (management functions, professional ethics, ownership/management structures, safety and emergency procedures, and technology in the hospitality industry); (2) supportive services (property maintenance/repair, purchasing, property security, public relations, and legal considerations); (3) the psychology of guests (define concept of guest/customer, discuss guest/customer needs and techniques for complaint resolution and guest/customer service); (4) lodging operations (front office procedures, typical departments and functions, housekeeping/energy equipment/supplies and methods/procedures, time and energy management, sanitation and disinfection, entering and exiting assigned cleaning area, and linen repair/maintenance); and (5) food and beverage operations (sources/functions of nutrients, food preparation and service, sanitation, food service equipment, management principles, food production techniques, and food presentation/serving). Also included are the following: teaching aids (student handouts and learning activities, sample forms, and transparency masters); tests for each of the 29 chapters; test answers; answers to exercises in the program's student activity book; and a supplemental guide to integrating academic skills instruction into the hospitality services course. Contains a seven-item reference list and a seven-item bibliography. (MN)