An instructor's manual and student activity guide on the restaurant business are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food service). (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home economics, distributive education, health occupations, world of work, trade and industry, and office occupations.) The instructor's guide is organized into the following elements: title of activity, duration of activity (three to five periods), activity goals, instructional objectives for different occupations in a supply company, a bakery, and a restaurant, related vocational clusters, and activity implementation (description, materials needed, safety considerations, teacher preparation prior to class, during the class, follow-up activities, and masters for duplication [e.g., order checklist, order pad for bakery, check sheets]). The student activity guide provides step-by-step instructions (narrative and illustrations) for completing each instructional objective (e.g., prepare chocolate pies to be served in a restaurant situation, act as waiter/waitress serving the pies). At the end of each set of instructions is a student check point (evaluation activity). Thirteen occupational descriptions (e.g., cook, cashier, formal waiter/waitress, manager and baker) conclude the document. (JH)