This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section discusses establishing the program, including facilities and equipment, scheduling and enrollment, teacher organization, and financial requirements. The second section provides a concept outline and general calendar as the basic framework for a two-year food service curriculum. Student objectives are listed. Operating the food service program is the focus of the third section. Topics covered include ordering supplies and groceries, safety and sanitation, cleaning and maintenance, student job assignment, menu planning, shortcuts to production, recordkeeping, selling procedures and policies, profits, and public relations. A section of selected resources lists some sources of technical assistance, textbooks, reference books, and suppliers of instructional materials, food service, equipment, and groceries. Appendixes include sample menus and job assignments, and recordkeeping, order, and student employee evaluation forms. (YLB)