This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2) teacher responsibilities, (3) student selection, (4) scheduling, (5) laboratory experiences, (6) classroom instruction, (7) factors involved in planning, (8) how to plan and execute a food function, (9) laboratory management, (10) safety, and (11) sanitation. Section 2 presents the PELE food service curriculum. Lesson plans are presented within five areas: introduction to the food service industry, equipment, quantity food methods, quantity food production, and food service techniques. Each lesson plan follows a typical format that includes six parts: subject title, competency, objectives, sub-competencies, laboratory skills, and classroom concepts. A detailed reference list is appended. (LRA)