An investigation ascertained, analyzed, and documented competency standards and certification requirements for secondary-level vocational food service programs. A literature review produced no instruments used in past studies to measure the attitudes of food service professionals toward task competencies. Six occupations were selected for the development of the task analysis: cook/chef, cook assistant, short order cook, food preparation helper, baker's helper, and food service worker. The questionnaire was composed of two basic parts: a proficiency variable and a frequency variable. Tasks were identified by teachers, food service supervisors, and management personnel. Questionnaires were returned by 488 of 600 food service management personnel throughout Connecticut. Survey findings indicated the recommended development of a competency-based food service curriculum that (1) focuses especially on sanitation standards, communication skills, human relations, and student demonstration of task competency; (2) promotes critical thinking and provides a practical application of the basic skills; and (3) addresses the needs of the food service industry today and is adaptable to various professional settings. (Over 40 pages of tables present task analysis results showing statistical analysis according to proficiency and frequency of individual tasks and a cross analysis of results. Appendixes include the questionnaires and an extensive bibiligraphy.) (YLB)