This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in the performance of a variety of food service tasks and food service operations. The course covers basic information about food service occupations, sanitation, safety, nutrition, equipment, techniques of food preparation, work stations, customer service techniques, food transportation, storeroom control, and food service management, providing handouts and transparency masters with narrative for these topics. The course also contains a detailed sample lesson plan on vocabulary for food service workers as a model for teachers to use to develop lessons for the course and an extensive English/Spanish vocabulary list. Suggested books and films for teacher or classroom use complete the packet. (KC)