This coordinator's guide for a module on restaurant hosts and hostesses, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first half of the guide are a progress chart, suggested teaching procedures, answers to the student assignment sheets and unit test, a job description and alternate titles, and a study guide objective. The second half of the guide consists of a series of information and assignment sheets dealing with the following topics: host and hostess terminology, customer relations, getting along with customers, dining room responsibilities, menu planning, table service, cash registers, receiving cash payments and giving change, accepting checks and credit card payments, and guarding against theft. A unit test concludes the guide. (MN)