The food service managerial home study student guide begins with a brief overview of the conduct of the course, the desired outcomes of camp director education, instructions on phases I and II of home study, a student needs assessment form, a reading checklist, a student vita form, an individualized plan of study, and a list of suggested learning activities. The learning assignments consist of five lessons outlined in terms of desired competency area, suggested readings, objectives, discussion, activities, and review. Among the competencies listed are: knowledge of basic nutritional needs and food values; knowledge of federal, state, and local laws and American Camping Association on standards relating to food service; knowledge of various types of food service equipment and facilities; ability to identify various group food service methods including purchasing, selection, and control; ability to analyze applicability of various types of food service equipment to your camp; ability to analyze the relationship of food/food service to the total camp program and operation; and ability to analyze implications for the food service when serving the handicapped. A home study learning activity report form and instructor evaluation form are included. Supplementary reading materials conclude the study guide. (BRR)