There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

This report presents the results of an annual survey of student satisfaction and dissatisfaction conducted at the University of Central England (UCE) in Birmingham. The survey polled 1,753 students in 16 classes about travel to UCE, library and computing services, refectories, student services, course organization and assessment, teaching methods…

This program guide is intended for the implementation of a hospitality management program in Florida secondary and postsecondary schools. The program guide describes the program content and structure, provides a program description, describes jobs under the program, and includes a curriculum framework and student performance standards for…

A pilot project demonstrated that cooperative training programs are effective and cost efficient for small businesses. Common entry-level reading and thinking tasks were identified in a variety of occupational areas. Five growing occupational areas were identified: industrial/machine operator; health care; food preparation; hotel/hospitality; and…