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Download full textMAXIMA Corp., Silver Spring, MD. – 1984
This bibliography was compiled by the Food and Nutrition Information Center (FNIC) as a resource guide for the Nutrition Education and Training Program (NET). Part I contains descriptive information on materials developed under NET funding, organized by audience level (e.g., kindergarten through grade 6, teacher education, or food service…
Descriptors: Adult Education, Annotated Bibliographies, Educational Resources, Elementary Secondary Education
Cozine, June; And Others – 1968
The major purpose of the study was to develop and test curriculum materials for three entry level gainful employment courses: Child Care Services, Clothing Services, Food Services. A second objective was to formulate recommendations for policies and procedures to follow in initiating and developing gainful employment programs in home economics.…
Descriptors: Child Caregivers, Curriculum Development, Educational Philosophy, Food Service
Basic Skills in the Hotel & Food Service Industries. Workforce & Workplace Literacy Series. Revised.
BCEL Brief, 1993
This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…
Descriptors: Adult Basic Education, Adult Literacy, Citations (References), Education Work Relationship
BUNTIN, L. ANN – 1967
THE MAJOR PURPOSE OF THE PROJECT WAS TO ESTABLISH A CENTER FOR DEVELOPING INSTRUCTIONAL MATERIALS NEEDED BY TRAINEES FOR EMPLOYMENT IN HOME ECONOMICS RELATED OCCUPATIONS. THE PROJECT STAFF (1) DEVELOPED A PLAN FOR COLLECTING EXISTING MATERIALS, (2) PREPARED A BIBLIOGRAPHY FOR THREE OCCUPATIONAL AREAS, (3) DEVELOPED A FILING SYSTEM, (4) VISITED…
Descriptors: Child Caregivers, Curriculum Development, Educational Needs, Food Service
Georgia Univ., Athens. Coll. of Education. – 1967
The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are…
Descriptors: Bibliographies, Curriculum, Curriculum Development, Educational Facilities
Illinois State Office of Education, Springfield. Div. of Vocational and Technical Education. – 1975
The guide presents key steps in establishing hospitality education curricula, based on recommendations of more than 300 surveyed educators and industry personnel and on information from over 60 proposed or existing curricula. The scope of the hospitality industries is described as including the categories of food service, lodging, tourism, and…
Descriptors: Course Content, Course Descriptions, Curriculum Design, Curriculum Development
Florida State Univ., Tallahassee. Center for Instructional Development and Services. – 1990
This vocational program guide is intended to assist local administrators, regional coordinating councils, teachers, and others throughout Florida in offering vocational education training in food service and production in school districts, area vocational centers, and community colleges. The following topics are covered: program content and…
Descriptors: Behavioral Objectives, Community Colleges, Competency Based Education, Educational Facilities
Texas Education Agency, Austin. Dept. of Occupational Education and Technology. – 1980
Designed for use in teaching the food service phase of a general home and community service program or in teaching a food service program, this food service guide is also suitable for use with students in vocational education for the handicapped (VEH) programs and with mainstreamed special education students in other occupational home economic…
Descriptors: Behavioral Objectives, Competence, Cooking Instruction, Curriculum Development
Holton, Hazel S. – 1979
This curriculum guide is designed to be used by vocational educators in planning, developing, coordinating, and implementing homemaker-health aide programs. It is divided into three parts. Covered first are various aspects of program planning, including planning and organization, the role of the adult educator and the adult learner, and…
Descriptors: Adult Day Care, Adult Learning, Allied Health Occupations Education, Behavioral Objectives
Oregon State Dept. of Education, Salem. – 1979
Intended to assist vocational teachers in developing and implementing a cluster program in food service occupations, this guide contains sections on cluster organization and implementation and instructional emphasis areas. The cluster organization and implementation section covers goal-based planning and includes a proposed cluster curriculum, a…
Descriptors: Administration, Behavioral Objectives, Career Education, Communication (Thought Transfer)
