The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are included in the document. A curriculum designed to prepare individuals for employment in the food service areas in hospitals, homes for the aged, homes for children, hotels, restaurants, schools and industrial cafeterias and other similar operations as food service supervisors and/or managers, lists necessary course work at the junior colleges and area vocational-technical schools. Instructional materials are designed to develop concepts of: (1) supervision of a food service department, (2) nutrition, diets, and menu planning, (3) food purchasing, storage, and handling, (4) food preparation and service, (5) sanitation, safety, and care of facilities, and (6) equipment, records, and reports. They are presented in tabular form, specifying content, experiences, evaluation, and resources. The appendix contains survey and job analysis forms, specifications for facilities and equipment, an equipment list, and a bibliography. Related materials are available as vt 007 682. (FP)