This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic and workplace skills; tools, equipment, and materials list; 21 references; and glossary. Each instructional unit contains some or all of the following basic components: objective sheet, suggested teacher activities, answers to assignment sheets, answers to written test, written test, unit evaluation form, teacher supplements, transparency masters, information sheet, assignment sheets, student supplements, and job sheets. Unit titles are as follows: orientation; kitchen safety and sanitation; use and care of hand tools and utensils; use and care of equipment; standard recipe use; food quality, receiving, and storage; seasoning; salads, fruits, and salad dressings; sandwiches, hors d'oeuvres, and garnishes; stocks, soups, and sauces; meat identification; meat cookery; poultry and fish; vegetables, fruits, pasta, and rice; cheese and eggs; quick breads and yeast products; desserts; breakfast cookery; beverages; and menu planning and costing. (YLB)