Traces the history of two British schools of cooking and domestic science and a university program in domestic science, relating the history of these institutions to the development of technical education by considering the intersection of status and gender. Contemporary parallels with separate space for women in higher education are outlined.…

Historically, conscientiousness-performance relationships have been modest, suggesting the need to examine theoretically-relevant moderating variables. Based on theory and empirical research suggesting that performance variance is maximally predicted in the presence of person and situation variables, we examined the moderating potential of work…

Background: Schools are in a unique position to promote healthy dietary behaviors and help ensure appropriate nutrient intake. This article describes the characteristics of both school nutrition services and the foods and beverages sold outside of the school meals program in the United States, including state- and district-level policies and…

Entering the UC Merced campus and turning onto Scholars Lane, students saw, in this order, large cow pastures surrounding the campus, tall chainlink fences enclosing construction materials, orange fences stating "limits of construction," and across the small road, the residence facilities. Students who were willing to brave this…

The Nutrition Education and Training Program (NETP) promotes healthy eating habits to improve the health and well-being of children. It integrates mealtime and learning experiences to help children make informed food choices part of a healthy lifestyle. Kansas NETP has adopted the national NETP philosophy and strategic direction, with goals…

This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

This publication offers practical guidance to help food service professionals provide sound nutrition to America's children and serves as a basis for the revision of U.S. Department of Agriculture meal patterns, menu planning guides, and the development of new recipes. The guide is organized into two sections. The first, "Implementation of…

The Tourism Standards Consortium (TSC) is a partnership of the governments of Canada's western provinces (Alberta, Manitoba, Saskatchewan, and British Columbia), the provinces' tourism industries, and the Pacific Rim Institute of Tourism in British Columbia. In an effort to increase professionalism in Western Canada's tourism industry, the TSC…

The U.S. Department of Agriculture's Nutrition Education and Training Program (NET) provides nutrition information and instructional resources for children, parents, educators, and food service personnel. This document describes the evaluation methods of the NET Program in Texas in fiscal year 1991, reports evaluation results, and offers…

Exploring the idea that urban culture has changed food sharing practices and, in effect, produced a cultural "advertisement" in the marketing and selling of the fast food franchise, this paper discusses the commercial replication of community and the communion of food sharing in this new fast food culture. Following an introduction that…

Outcome assessment has come to mean documentation, beyond grades and numbers of graduates, of higher education's results as proof of quality and evidence of improving undergraduate education. This document describes a consortium formed by the Two-Year College Development Center of the State University of New York, the Bureau of Postsecondary…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an…

This guide is intended to assist the potential small business proprietor in successfully starting a business in the hotel and catering industry. It is divided into five sections. The first section discusses factors to be considered in making the initial decision of whether or not to seek self-employment in the industry (options, potential…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with how to serve guests in a food establishment. Illustrated information sheets and learning activities are provided in these areas: greeting quests and…

Instructional materials are provided for a workshop to enable participants to explain how productivity can be achieved through the practical use of performance standards and behavior changes. Another purpose is to enable participants to make changes by using methods that involve employees and thereby minimize employee resistance to change.…