The purpose of this study was to decrease the amount of fat being used in a college residential food service operation. Two dining halls participated in this study; one as a control and the other as the test site. Inventory records of five fat products were collected each Wednesday for 14 weeks prior to employee education. Employees at the control facility received no training on production techniques to reduce fat usage, while employees at the test site attended a thirty minute training session that identified specific changes in production methods to reduce the amount of fat during cooking and food preparation. The training was then reinforced daily through production meetings and at weekly unit meetings. Weekly inventory records continued to be collected at both sites during the 14 weeks following the training session. Usage of total fat significantly decreased after education of employees at the test facility (P<.05). Employee training significantly reduced the amount of grill oil used at the test site (P<.01). Usage and costs of salad oil and solid margarine were reduced at the test site. No change in usage of whipped margarine was identified after employee training. This result could be expected as whipped margarine was identified as being used as a dining room condiment. Training of employees is an effective way to reduce fat usage and lower fat intake by consumers.