Lesson plans and student handouts for a course dealing with conserving energy in food service operations comprise this publication. The course is intended for all persons involved in the preparation of food in public and commercial institutions. By using the strategies discussed, participants should be able to analyze energy usage, identify appropriate conservation measures, and design an energy management plan. The first ten of the course's 20 one-hour lessons provide an overview of energy conservation in food service operations while the latter ten lessons are designed to instruct food service managers in energy conservation analysis, monitoring and management. Lesson plans list learning outcomes, needed supplies, resource materials, procedure, and pre-class assignments. (Author/WB)