This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom foods, specialty meals, and buffets; yeast-raised products and sweet doughs; food storage; and supervision of work assignments and the kitchen and dining room. The text contains eight reading assignments. Each reading assignment consists of three parts: the reading assignment and objectives to be mastered, the reading material, and the self-quiz with accompanying answers and text references. A bibliography completes the workbook. (KC)