This two-volume student text is designed for use by Air Force personnel enrolled in a self-study extension course for apprentice food service specialists. Covered in the first volume are fundamentals of food preparation and service (careers in food service, food service sanitation, principles of food preparation and service, and baking fundamentals and production of pastry). The second volume deals with the fundamentals of food service equipment and management and special feeding situations. Each volume in the set contains a series of lessons, exercises at the end of each lesson, a bibliography, and answers to the exercises. Volume review exercises are also included. (MN)