Introductions to menu planning I and II--including nutrition requirements for children of all ages--are the subjects of the first two lessons of this Food Service Training Manual. The menu planning system of lesson 3 deals with place and time, as well as with needs for eye appeal and contrast. Lesson 4 is a progress test with answer key for preceding lessons; lesson 5 describes menu types, and lesson 6 discusses customers' food preferences, including those of senior citizens. Menu planning and resource utilization are outlined in lesson 7, and lesson 8 is a second progress test. All but three lessons have detailed handout materials, and most define key words and list class activities, as well as references for more information. (KS)