This paper discusses how persons of multicultural backgrounds describe in interviews their everyday experiences when using Finnish. The focus is on categories of linguistic (non)belonging described in interview interactions. The data consist of 23 single and pair interviews of 33 informants in total and come from two interview datasets. Data are…

The primary purpose of this study was to examine the perceptions that Alabama funeral service licensees had towards their academic preparation for entry-level funeral service careers in a professional field that was changing. More specifically, this study identified and examined specific learning objectives within the American Board of Funeral…

This classification is presented to provide a standard for use with statistics about enterprises (i.e., companies, rather than their individual establishments) by kind of economic activity. The enterprise unit consists of all establishments under common direct or indirect ownership. It is defined to include all entities, including subsidiaries,…

A new system for classifying occupations was introduced in 1998, reflecting changes to the world of work in recent decades, especially the shift towards more service-oriented and high-technology jobs. (Author)

Employment data from the 1960 and 1970 censuses were organized using the occupational classification system of John Holland to examine age, sex, and level differences in employment and to detect changes over the 10-year period. Data were organized by both kind and level of work in an attempt to answer the following questions: What are the relative…

The primary purpose of the study was to utilize the "functions" of an industry, as opposed to the more traditional use of the "job titles," to develop a curricular basis for educational programs to meet the needs of potential workers in an industry, with the scope of the study limited to the management and service functions. In the first phase of…

This module on meat grades and classes is the first of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop trade-related Spanish/English…

This module on identifying and cutting of meat and by-products is the third of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop…