This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by employees in the food service occupational area. Each chapter includes the following components: (1) a list of the Texas Essential Knowledge and Skills that are discussed in the chapter; (2) a list of chapter vocabulary; (3) italicized, bold-faced vocabulary terms with definitions or explanations; (4) illustrations of equipment and procedures used in the industry today; (5) boxes posing "essential questions" about the materials presented; and (6) chapter highlights. Concluding the reference book are a 22-item reference list and an index. The student activity book provides a variety of pencil-and-paper activities designed to correlate with and reinforce the concepts presented in the reference book. Both books contain 40 chapters that are organized under the following eight broad content areas: the food service industry; quality food service; safety and sanitation; nutrition; tools, equipment, and supplies; food preparation; food service management; and marketing and public relations. (MN)