The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage, sanitation, preparation, garnishing, menu planning, cost analysis, advertising, and serving. Specific lesson objectives include (1) identification of fish types, cuts, and nutrients; (2) understanding of inspection purposes and techniques; (3) development of skills in purchasing, cleaning, storing, dressing, and preparing fish; (4) developing advertising plans to promote a seafood buffet; (5) evaluating form, taste, and recipes. Each lesson provides for actual hands-on experience in handling fish and such learning activities as exercises, games, puzzles. Tests are included at the end of each lesson, and lists of references and resources are appended. Drawings of fish types and cuts, fishing gear, and inspection seals constitute one-third of the document. Supplementary activities recommended for use with this guide include a field trip (planned in lesson 5) and the utilization of resources persons. (MN)