These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a glossary. Thirteen units of instruction are provided: (1) orientation; (2) use and care of hand tools and utensils; (3) use and care of equipment; (4) standard recipe use; (5) receiving and storing food; (6) salad station; (7) sandwich station; (8) fry station; (9) grill station; (10) breakfast station; (11) dining room service; (12) counter service; and (13) cashiering. Each unit contains some or all of the following sections: objective sheet; suggested activities; assignment and written test answers; written test; unit evaluation form; teacher supplements; transparency masters; information sheet; student supplements; assignment sheets; job sheets; and dissemination material. (NLA)