Designed for grades 11 and 12 special need students, this curriculum guide attempts to provide the EMH student with basic knowledge of housekeeping and food service before being placed on a job. Following lists of suggestions to the teacher and unit objectives, units are included on the following topics for housekeeping: (1) housekeeping assistant; (2) equipment both manually and electrically operated; (3) cleaning supplies; (4) cleaning bedrooms, bathrooms, living and dining areas, and kitchens; (5) general cleaning such as waxing, furniture care, windows, dusting and washing walls and ceilings; (6) laundry; (7) safety; (8) work simplification; (9) motel-hotel housekeeping assistant, encompassing dress, supply cart, room check sheet, entering a room, and following a routine. The food service section also includes a list of unit objectives and the following units: the food service industry and positions, human relations, kitchen and measuring equipment, recipes, safety and sanitation, waiting on and setting tables, bussing, baker's helper, beverage and salad preparation, sandwich making, and dishwashing. Each unit contains explanatory text, suggested activities, and worksheets. Among the activities included are games, field trips, demonstrations by the students or the teacher of the tasks explained in the text, and audiovisual presentations. The appendixes contain samples of a training agreement, employee evaluation report forms, a teacher-coordinator evaluation form, and a list of references. (ELG)