Historically, there has been conflict in regards to the perceived value of postsecondary culinary education between those who feel culinary school better prepares students to enter the foodservice industry versus those who claim that claim culinary careers can be entered without formal training and everything that needs be known can be learned on…

This mixed methods study's focus was on exploring the perceptions of obstacles that hinder Hispanic students from pursuing postsecondary food and beverage management degrees. The study's overarching research question was what do Hispanic students perceive as the greatest obstacles or barriers to pursuing postsecondary food and beverage management…

This report is the successor to "Help Wanted: Projections of Jobs and Education Demand through 2018," in which researchers examined the connections between educational attainment and educational demand in the labor market. In this report, the authors update the jobs projected to be available through 2020, using a macro-micro modeling…

Problems associated with seasonal foodservice operations and an educational program to alleviate these problems are discussed. The program includes formal training for food handlers and managers as well as formal and informal inspections are reinforcement. Concepts of food handling and unique aspects of national park operations are also discussed.…

The recession that began in December of 2007 is already 30 months old, but the U.S. economy will not recover its pre-recession employment levels for at least another two years. From there, it will take an additional three years to make up for lost growth and create a job market strong enough to employ both the casualties of the recession and the…

Discusses how to make the contract services relationship work smoothly for educational facilities. Covers topics of food, child care, and transportation services, along with a brief explanation of the benefits of outsourcing on-campus amenities. (GR)

Discusses the employment outlook for the food-service industry. Includes information about organizations that have developed materials for secondary culinary arts programs. (Author/JOW)

The author examines the current low level of vocational training for mentally retarded adults and describes a program at the University of Washington in which 63 retarded adults were trained as food service workers. The project was replicated in a collaborative arrangement between a sheltered workshop/activity center and a local hospital. The…

Designed to help college administrators read and understand accounting statements, this paper provides tips about danger signals that may be evident in financial statements and that may call for speedy action. The first statement examined is a balance sheet; i.e., a summation of all of the possessions and debts of a business or entity, which shows…

The authors describe a vocational rehabilitation program initiated in Lexington, Kentucky, to help handicapped individuals train for the food service industry. The program features a community-based wholesale food comissary. (CH)

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

This guide is intended to help employees in the hotel and catering industry to cut costs without cutting corners by showing more concern to cost containment measures and increasing personal productivity. The first three sections discuss the importance of the individual employee's behavior to overall cost containment in the workplace, and different…

This book provides information that will help in purchasing the kind of food service equipment most useful in any given facility. Hence, it should be of value to architects, contractors, administrators, dietitians, managers, and others involved in remodeling a facility, replacing equipment, and/or improving the efficiency of food service…

The two quinmester credit course introduces the student to the knowledge and skills of effective dining room services. Course content includes goals, specific objectives, orientation, food service sales personnel, selling in food service, dining room arrangement as related to personnel, and setting the dining table. Areas also studied are…

As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…