Intended to assist vocational teachers in developing and implementing a cluster program in food service occupations, this guide contains sections on cluster organization and implementation and instructional emphasis areas. The cluster organization and implementation section covers goal-based planning and includes a proposed cluster curriculum, a sample curriculum schedule, allied support courses, information about individualized instruction, and current Oregon manpower data. Suggested course goals, learning activities, and cross-referenced resources in the areas of human relations and communications, sanitation, safety and equipment, food preparation, serving foods, and management are provided. A section discussing assessment in goal-based planning follows. Appendixes contain job descriptions from the Dictionary of Occupational Titles; instructional analysis of the skills and knowledge common to the key occupations; resources; and food service terms. (MN)