This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients, digestion and absorption, nutritional adequacy, dietary modifications, combination diets, communication skills, and documentation. The next series of units examines sanitation in patient areas as well as supervision of sanitation and kitchen safety. Discussed in a section on food production are planning menus, purchasing, supervising receiving and storage, managing equipment, supervising food production and service, and assuring productivity. Concluding the guide are units on such aspects of supervision as human relations skills, leadership, personnel management, regulations, policies and procedures, and cost control. Each instructional unit contains some or all of the following: performance objectives, suggested activities, information sheets, transparency masters, class and clinical assignment sheets, job sheets, tests, and answers to the test and assignment sheets. (MN)