Based on a study on the future of the food service industry, volume I of this three-volume report contains a series of scenarios intended to make 10- to 15-year projections into the future of the food service industry and to serve as a basis for replanning the vocational-technical curricula in the food service area. The scenarios are…

Funded by a grant from Pennsylvania's Research Coordinating Unit, three key seminar-practicum courses were designed for psychomotor and cognitive skills development in the food service area of post-secondary hospitality education. This 36-week, 3-course sequence utilizes weekly seminars, self-instructional packages, and "real-life"…

The document is a study of the food service industry intended for use as a reference by food service teachers and curriculum planners. The purpose of the study is to map the economic and technological territory of the industry, to identify the dynamics shaping the industry today, and to consider questions crucial to an orderly consideration of the…

The instructional system which emerged from the Pennsylvania State University three-year project was a seminar practicum for Hotel and Food Service paraprofessional workers which provides work experience, a set of self-instructional modules, subject matter, a weekly seminar discussion, and encourages minority/lower income students. A summary of…