An intensive evaluative study was conducted in Pennsylvania to test, through field implementation, curriculum guidelines for food service education which were prepared from a baseline, two-year study of the food service industry. Draft guidelines were presented to selected food service teachers through a series of three one-day conferences. Reactions to the draft curriculum were collected from all food service teachers receiving the document. An intensive study of the curriculum implementation was undertaken in six schools with three schools serving as control sites. Based on the evaluation study, the draft guidelines were revised for dissemination. The results of the study suggested that the draft curriculum made a positive difference in educating food service students. In addition, feedback from food service teachers who participated in the three one-day workshops was generally positive, and their suggestions for changes were considered in preparing the final draft of the curriculum. As a result, the 1,004-page curriculum was refined to a 658-page curriculum guide entitled "Curriculum Guide for Food Service Instructional Programs in Pennsylvania." (Author/BM)