This curriculum resource guide on food services is one of a series of seventeen specialized curriculum guides for occupational education of the marginal, handicapped, or special needs occupational education student. The guide begins with six behavior clusters that contain a series of forty-two instructional topics designed to teach job-required behavior skills common to all employment: accuracy and productivity, initiative and perseverance on the job, positive response to direction and supervision, regularity and punctuality, self-reliance and reliability, and work tolerance. Learning activities and performance objectives are included for each topic. The remainder of the guide is comprised of job modules for occupations such as cafeteria and diner counter helper, caterer and institution food service helper, clean-up helper, equipment maintenance worker, food service attendant, grill worker, produce preparer, and salad maker. Each job module begins with a job description follow by suggested instructional activities and a performance objective for each instructional topic. Also included are appropriate personal appearance topics. (LRA)