Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include descriptions of Food Service I and II, a discussion of potential career opportunities, descriptions of secondary and postsecondary food service and food service management programs, postsecondary course descriptions, a discussion of sample tests provided in the guide, and suggested instructional time. Twenty-eight units are provided for Food Service I (10 units) and II (18 units). Topics include safety; sanitation; terminology; standardized recipes; equipment; utensils; job duties; menu planning; planning, organizing, and scheduling; serving of foods; seasoning and condiments; food preparation; nutrition; ordering, receiving, and inventorying; cost control and recordkeeping; preparing for work; and career opportunity. Suggested instructional time and task listings begin each unit. For each task in a unit, some or all of the following are provided: performance objectives, performance actions, performance standards, recommended sources, related technical information, and other information the teacher might need. A sample proficiency report and exemption test are appended along with a set of appendices which are relatively standard for the items in this sereis and a set of outcome-referenced tests. (YLB)