This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a chapter focus, chapter vocabulary, and suggested resources; instructional strategies; suggested Family, Career, and Community Leaders of America activities; blended activities; creative ideas; lists of 34 resource organizations, 35 print resources, and 68 web sites; 127 teaching aids; and 31 program tools. Instruction is on operation and management of food service establishments, marketing strategies, quantity food production skills, food presentation and service techniques, and technology applications in the food service industry. Legal considerations, customer service, career options, and managing multiple family, community, and career roles are covered. (LB)