This curriculum guide is designed to offer guidelines along with supporting resources and teaching ideas from which the local secondary instructor can extract a food service curriculum that meets local needs. Following an outline of the philosophy and goals underlying state and local vocational education programs in Georgia, the purpose and objectives of the guide are explained. Covered next are the nature and scope of the field of food service, employability skills that are necessary in the field, student exit points, and tasks performed by food service workers. A sample curriculum structure and a course outline are provided. The bulk of the guide consists of a series of unit guides, each of which contains a task statement, a performance objective, instructional activities, suggested instructional materials, and evaluation criteria. The next two sections consist of a listing of references and resources and student record forms. Suggestions are set forth for working with special needs students. Also supplied are facility layouts for a learning laboratory and a learning resource center. (MN)