These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program management, and equipment. Basic skills that are considered a prerequisite to the training topic areas and content for food service managers include food safety, computer skills, life skills, and dealing with children with special needs. The recommended topic areas for training school food service production staff are nutrition requirements, food production, and food service systems. Basic skills that are considered a prerequisite to the training topic area and content for food service production staff include computer and math skills and sanitation and safety. Resources for training include the Nutrition Education and Training Program and Cooperative Extension and the Healthy School Meals Resource System. The guidelines list materials and training developed to address some of the content of each of the topic areas for the three levels of personnel. The listing includes materials developed by the Department of Agriculture, the American School Food Service Association, the School Food Service Foundation, and the National Food Service Management Institute. (SM)