This instructor's guide is designed to accompany a set of 52 competency-based modules dealing with food management, production, and service. It is part of an instructional package that is intended to be taught in secondary and postsecondary vocational programs in Tennessee. Following a brief outline of the development of the curriculum, the development of the guide is discussed. Included in ths guide are an introduction to the teacher, directions for using the teacher modules, a learning hierarchy, a description of format of the teacher modules, module format examples, a note on competency-based instruction, a course map for a basic level course, a course map for an advanced level course, a master competency statement list, and a master task list. A list of references for the Food Service Curriculum Project, that appeared originally after module 52, has been relocated to a more appropriate site at the back of this document. (MN)