This vocational program guide is intended to assist local administrators, regional coordinating councils, teachers, and others throughout Florida in offering vocational education training in food service and production in school districts, area vocational centers, and community colleges. The following topics are covered: program content and structure (job titles and descriptions and curriculum framework and student performance standards); facilities (design criteria, suggested equipment and supplies, sources of equipment and supplies, and safety and sanitation); program considerations (student learning guide, student organization participation, postsecondary institutions with programs in related areas, teacher certification, professional organizations and support services, and strategies for implementing the program); and instructional resources (test item bank, introduction to resources, sources of print and audiovisual materials and software, other noncommercial materials, teacher-recommended materials, and Florida Educational Information Service services). A sample student learning guide and list of equipment are appended. The attached Career Merit Achievement Plan (Career MAP) is designed for use in recording the progress of students enrolled in a food production and services program. (MN)