This First Look report presents data on public elementary and secondary education revenues and expenditures at the local education agency (LEA) or school district level for fiscal year (FY) 2012.1. Specifically, this report includes findings from the following types of school finance data: (1) Revenue and expenditure totals by state and the 100…

This First Look report introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year (FY) 2012. Specifically, this report includes findings from the following types of school finance data: (1) Revenue and expenditure totals; (2) Revenues by source; (3) Expenditures by function and…

Fast food lunches in Smithtown (New York) and Clark County (Nevada) have turned troubled food service operations around. (Author)

Examined the purchase patterns of seven targeted foods under conditions in which prices of three high-fat foods were raised and prices of four low-fat foods were lowered in a high school cafeteria over 1 school year. Data collected on food sales and revenues supported the feasibility of a pricing strategy that offered low-fat foods at lower prices…

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

Meal coupons; USDA plan caters to children's tastes; students run $2.5 million commissary operation. (Author)

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…

Gives a brief report on an experimental program that provided good tasting nutritious food to students during school breaks as an alternative to cafeteria school lunches. Describes program planning, how and where the food supplies were purchased, and how the program gained general acceptance. Includes a sample menu. (AEM)

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 a research project in which students write on the same topic--fast food chains. (MM)

Food safety is a significant issue in the United States and yet minimal research has been done on the inclusion of food safety in secondary school curricula. This study examined the feasibility of including food safety in Iowa FCS middle and secondary classes. Teachers reported food safety was important; only a few believed students were…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to…

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…