To assist instructors in implementing Missouri's Vocational Instructional Management System into the Food Production, Management, and Services Programs, this guide sets forth the competencies identified and validated by occupational food service instructors and personnel from the food service industry. A minimum of two performance objectives per competency are provided. The objectives were developed and validated for each competency by instructors with expertise in the area of food service. For each competency one criterion-referenced test item is also provided. Competencies are presented in nine duty areas: orientation; identifying food service economics; practicing sanitation; demonstrating safety; identifying, operating, caring for, and maintaining equipment; identifying nutrition basics; preparing and storing foods; performing front-of-the-house duties; and developing leadership through Future Homemakers of America. A list of 11 resources is provided. (YLB)