Johnson and Wales University (J&W) found a need to deliver a culinary curriculum at the branch campuses (located in Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; and St. Maarten, Netherland Antilles) equivalent to that offered at the Providence (Rhode Island) campus. A research project studied what delivery system options were available, what the best option for J&W was, how J&W could use distance education to meet the university's needs, and how a distance education option could be introduced to administration. Data collection involved the following methods: a literature review; attendance at workshops and conferences to identify various options available; consultations and interviews with experts in distance education; viewing existing programs; internal consultations with faculty and administration to determine perceived needs; communications with vendors; plan development; and presentation to the university planning committee. A questionnaire was distributed and collected at the conclusion of the presentation; results were used to make revisions to the implementation strategy. A copy of the completed plan for the use of distance education delivery systems was submitted to J&W's president. The plan linked all branch campuses of J&W. The recommendation was to implement a two-way interactive television system that would link all branch campuses. (Appendixes include a 101-item bibliography, questionnaire, the plan presented to the president, and cost factors for compressed video and satellite broadcasting.) (YLB)