Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic programs. The first section deals with various aspects of home economics VEH, including characteristics of VEH students, facilities and equipment, program planning, teacher responsibility, curriculum planning, resources, classroom instruction, laboratory experiences, program implementation, and utilization of class output. Provided next are eight units of instructional materials on the following topics: sanitation, safety, food storage, small equipment, large equipment, food preparation, quantity cookery, and customer service. Each section is organized around necessary competencies and includes vocabulary, behavioral objectives, learning and evaluation activities, teaching aids, and a learner progress record. (A related clothing service guide is available separately--see note.) (MN)