Focusing on the occupational clusters of health, hospitality and recreation, this unit entitled "Restaurant Industry" is one of four grade 3 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies two career development-centered curriculum (CDCC) elements (e.g., life-role understanding), four career development themes (e.g., understanding the relationship of education to life-roles), six unit goals (e.g., become aware of the different characteristics of food), and six performance objectives (e.g., categorize a list of ten foods according to the four basic food groups). Also included in Section I are evaluation procedures (pre- and post-assessment and evaluation tabulation forms) for the unit. Section II describes teaching strategies for four unit subtopics (capsules) and includes suggested resources for teaching each one. Capsule topics include workers, setting up a restaurant and role-playing, and optional related activities. Section III contains eighteen reference sheets and section IV contains thirty-two activity sheets for students' use. (CT)