This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the course, contains three sections. The first section explains basic training and supervision techniques. Training and supervising food service personnel in sanitation standards is discussed in section 2. The final section focuses on training and supervision of food service workers in the sanitation of equipment. Subjects covered include cleaning and sanitizing supplies and facilities; cleaning and sanitizing food service areas and equipment such as storage areas, food preparation equipment, and dishes; and garbage and waste disposal procedures. Each assignment in the workbook is divided into three parts: reading assignment and objectives, reading material, and self-quiz with answers and references. Photographs and line illustrations are used throughout the text. (KC)