This curriculum guide for an occupation home economics program in food management and production services is designed for use in teaching commercial food service at the high school level. (The authors state that the guide materials are also adaptable for programs of prevocation education, vocational education for the handicapped, adult vocational education, and cooperative education). Section 1 presents an overview of the guide, giving suggestions for planning, teaching, and evaluating vocational food service programs. Also included is an explanation of the design of and suggestions for using the guide. Section 2 presents ten instructional units (concepts): (1) program orientation; (2) safety; (3) sanitation; (4) applied nutrition; (5) small equipment; (6) major equipment; (7) receiving, storing, and issuing; (8) quality food production; (9) customer service procedures; and (10), food service math. Each unit includes a statement of the relevance of the material, a list of performance competencies, suggested teacher activities, and a list of key words (trade vocabulary) related to each unit. The concluding section is a teacher reference section. Provided are suggestions for involving students, presenting information, using visual aids, evaluation, and managing the classroom. Also provided is a reference list of publications, filmstrips, and worksheets for this curriculum guide. (JH)