The outline describes the food services and hospitality course offered to senior high school students at the Bucks County Technical School. Specifically, the course seeks to provide students with a workable knowledge of food services and foster in them a sense of personal pride for quality workmanship. In addition to a statement of the philosophy underlying the course's development and its instructional components and prescribed teaching methodology, the following are included in the contents: (1) general and specific course objectives, (2) instructional aids and a list of references, (3) scheduled instructional operations, (4) the organizational arrangement of the course, (5) required records and forms, (6) course regulations and equipment to be utilized, (7) curriculum content, (8) grading and evaluation policies to be followed, and (9) placement and followup operations. (SN)