Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 0 |
| Since 2016 (last 10 years) | 0 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Administration | 7 |
| Food Service | 7 |
| Vocational Education | 7 |
| Competency Based Education | 5 |
| Learning Activities | 4 |
| Occupational Home Economics | 4 |
| Sanitation | 4 |
| Curriculum Guides | 3 |
| Job Skills | 3 |
| Postsecondary Education | 3 |
| Secondary Education | 3 |
| More ▼ | |
Source
| Research and Curriculum Unit | 1 |
Author
| Carver, Matthew | 1 |
| Hoff, Jody | 1 |
| Little, Lisa | 1 |
| Looney, Era F. | 1 |
| Samuel, Carolyn | 1 |
| Turner, Cornelius P., Ed. | 1 |
Publication Type
| Guides - Classroom - Teacher | 2 |
| Guides - General | 2 |
| Guides - Classroom - Learner | 1 |
| Guides - Non-Classroom | 1 |
| Reports - Descriptive | 1 |
Education Level
| Adult Education | 1 |
| Higher Education | 1 |
| Postsecondary Education | 1 |
| Two Year Colleges | 1 |
Audience
Location
| Florida | 2 |
| Mississippi | 1 |
| Oregon | 1 |
Laws, Policies, & Programs
Assessments and Surveys
| College Level Examination… | 1 |
| General Educational… | 1 |
What Works Clearinghouse Rating
Download full textCarver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn – Research and Curriculum Unit, 2008
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…
Descriptors: Food Service, Competency Based Education, Course Content, Dining Facilities
Dade County Public Schools, Miami, FL. – 1974
Especially designed for students who show management potential, this course is designed to teach effective management and control of the food service area of an establishment. Emphasis is placed on labor control, supplies (other than food), utilities, laundry, and uniforms. Course content includes goals, specific objectives, management, labor…
Descriptors: Administration, Administrator Education, Cooks, Course Content
Joliet Junior Coll., IL. – 1982
This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…
Descriptors: Administration, Competency Based Education, Cooking Instruction, Curriculum
Turner, Cornelius P., Ed. – 1968
Devoted largely to credit recommendations at the collegiate level, this 1968 guide to the evaluation of educational experiences in the armed forces (1) lists formal residential course offerings by the Air Force, Army, Coast Guard, Marine Corps, Navy, and Department of Defense, and (2) describes two national testing programs, the General…
Descriptors: Administration, Armed Forces, Clerical Occupations, College Credits
Ridge Vocational-Technical Center, Winter Haven, FL. – 1980
These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…
Descriptors: Administration, Behavioral Objectives, Careers, Competency Based Education
Looney, Era F. – 1978
Designed to assist home economics teachers in providing a training program to prepare high school students for jobs in foods occupations, this curriculum guide contains a two-year course of study in occupational foods. The first-year program consists of nineteen units, as follow: (1) introduction to food service occupations; (2) sanitation; (3)…
Descriptors: Administration, Advisory Committees, Career Choice, Competency Based Education
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)
