An interview with Dr. Chester G. Hall, Jr., director of education, National Restaurant Association. (Editor)

The development of a student operated restaurant as part of the food service program at the La Salle-Peru Area Vocational Center (Illinois) is described. (EA)

Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)

A project was proposed to expand the gerontology program at Rancho High School (Las Vegas, Nevada) into the area of food services for the aged. Development of a course in food services for the elderly would meet the students' needs for field experiences and entry-level job skills. Objectives of the proposed program included the following: (1)…

This technical assistance paper is designed as a general guide to assist school districts in developing and implementing multiple-exit vocational programs for students with disabilities. The following topics are covered in Part 1: the concept of multiple-exit points (MEPs) and its background, purposes and benefits of MEPs, goals and guiding…

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…

Information on the background of the project from which this model was developed, and a brief project description are presented in the beginning section (eight pages) of this document. (The major objective of the project was to develop a statewide articulated food service curriculum model related to realistic employment competencies to be used in…

In spring 1990, a study was conducted at William Rainey Harper College (WRHC) to determine the feasibility of adding a career program in Hotel/Motel Management (HMM) to the current Food Service Program. Surveys were sent to 53 hotels and motels in the WRHC service area to determine employment demands that would affect the hiring of graduates of…

These four research reviews should be useful to educators concerned with developing and improving vocational education programs. Reviews include: (1) "Occupational Training Information System" (OTIS) which is concerned with a decision making model for state and local programs and with responsive vocational and technical education, (2)…

The Marine Science Aquaculture Project is a program designed (1) to provide secondary and postsecondary students with job entry-level skills for employment in the shell fisheries industry; (2) to give students instruction and hands-on experience in the fundamental processes of seeding shell beds, monitoring and recording growth, and harvesting and…

This booklet for educational and training planners is designed to increase understanding of labor market processes and thus to improve vocational education planning. As model illustrations, two local Massachusetts projects are described. The Worcester model, presented in chapter 1, is used by Boston University's Regional Manpower Institute to…

To change a conventional, academically oriented general education school system into one whose curriculum reflects concepts of career education at all grade levels in harmony with existing teaching/learning processes, Project VIGOR staff held a teacher orientation workshop to introduce the career education concept as envisioned by Oregon's Career…

This guide sets forth minimum approval criteria for vocational education food service training programs in Oregon. The information in the guide is intended for use by district-level curriculum planners, teachers, regional coordinators, or state education department staff involved with new program development or revisions of existing programs. The…

This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

A project conducted to establish tech prep articulation training agreements between City Colleges of Chicago and several public secondary schools is described in this report. Project activities were as follows: (1) developed a handbook to define the tech prep experience and guide committee members on how tech prep can be a valuable asset to…