Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order; (7) serving the order; (8) personal hygiene; (9) the South Carolina Sanitation Code; (10) control of food borne diseases; (11) sanitation in food preparation, serving, and reheating; (12) storing food; (13) controlling portions; and (14) work simplification. Each module consists of the following elements: introduction, directions, objectives, learning activities, instruction sheets, self-checks, and check-out activities. The activities require the students to do reading in outside references, view filmstrips, take field trips, and perform the actual duties of a food service worker. (ELG)