This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They are not intended to be used in any particular order, and multiple choices are provided. The 39 chapters cover the following topics: food service industry; careers; safety; emergency procedures; personnel, equipment, and facility sanitation; food sanitation; nutrition; special diets; tools and utensils; food preparation equipment; cold storage, serving, and cleaning equipment; food and supplies; food preparation techniques; beverages; cold sandwiches; salads; appetizers; soups and sauces; meat, poultry, and fish; eggs and cheese; cereals and pastas; vegetables and fruits; breads; desserts and cookies; cakes and icings; pastry and pies; basic service skills; sidework; styles and service; table service; counter and self-service; other types of food service; money handling; management responsibilities; cost control; buyers, receivers, and storeroom; finances and recordkeeping; personnel and production management; and merchandising and public relations. Other contents include the following: teaching aids for use in implementing the strategies; laboratory plans; chapter tests; and chapter test and activity book answers. An academic integration supplement accompanies the curriculum guide. It contains learning and evaluation experiences specifically designed to integrate mathematics, science, language arts, and social studies principles within the food production, management, and services course of study. (YLB)