Several intermediate performance objectives and corresponding criterion measures are listed for each of four terminal objectives for a course in exploration of food management, production, and service occupations for 8th and 9th grade students. The materials were developed for a 12- to 18-week course designed to include awareness of the operation of food service enterprises; planning and providing food service for individuals and groups, including those with special needs; and equipment, materials, agencies, and legislation related to food service. Concepts in management, consumer education, sanitation, and safety are taught as they relate to instruction. A curriculum objective (diagnostic) test is also included. (This manual and 54 others were developed for various secondary level vocational courses using the System Approach for Education (SAFE) guidelines.) (HD)