This manual is intended for use in pre-employment or upgrading training programs for persons who are planning to work or are presently working in the hotel and restaurant food service industry. Eleven chapters cover interpersonal relationships with employers, fellow employees, and customers; grooming and personal hygiene; sanitary food handling; safety; tools of the trade (china, cutlery, and glassware); how to interpret a menu; setting up for service; service of customers; preparation of beverages and fountain products; preparation and service of alcoholic beverages; and duties of host and cashier. Each chapter contains informative material with examples, photographs, and/or drawings and concludes with a brief self-test. (YLB)