Instructional materials for student use in training or retraining for the occupation of food service worker at the vocational high school or community college level were developed by professional consultants. They were tested in a nationwide on-the-job training program and revised according to instructor evaluation and consultant suggestions. A minimum of 60 hours plus on-the-job training is required for the program. Format of the text features bold print in color, multi-color illustration of procedures and concepts, plus note space. Lesson topics are: (1) Orientation, Sanitation, Housekeeping and Safety, Nutrition, Food Service, Food Preparation, Production Planning, Nonfood Supplies, Employee Food Service, Patient Service, Cost Control, Meat-Fish-Egg-Poultry Cookery, and Cold Foods. A coordinated instructor guide is available as VT 005 318. (FP)