This Food Management, Production, and Service Occupational Competency Analysis Profile (OCAP) is one of a series of competency lists, verified by expert workers, that have evolved from a modified DACUM (Developing a Curriculum) job analysis process involving business, industry, labor, and community agency representatives from throughout Ohio. This…

This document contains a student assignment book with 22 assignments for a course in food service management and a teacher's guide with answers to the assignments and tips on presenting the lessons to which they pertain. The assignments cover the following topics: career opportunities; entering the food service industry; classifications of…

These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

Part 1 of this annotated bibliography contains descriptive information on materials developed under the Nutrition Education and Training Program (NET). Each citation contains an abstract, format description, information on place of publication, source, and call number for further information. The materials are grouped in nine chapters by audience…

In the hospitality industry there are three major needs for study of a foreign language: (1) the need to communicate with non-English speaking employees, (2) the need to assist foreign travelers; and (3) the need to work in a non-English speaking country. The strength of the need to know a foreign language depends on the employee's level within…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the counter attendant. Materials provided in this guide for coordinator use include a student progress chart;…

This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for…

A project was conducted to develop and test three criterion-referenced achievement tests for use in Oklahoma's Dietetic Support Personnel training program. The training program is a competency-based course of instruction that is designed to prepare food service and production workers for employment in Oklahoma's health care industry. Initial…

Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…

Nutrition Education Today is a state-funded curriculum project that addresses the behavioral aspects of nutrition as well as the nutritional knowledge of secondary school students in California. The curriculum design for the Nutrition Education Today project is a result of the efforts of a statewide task force of specialists in the area of…

An investigation was done to ascertain the effectiveness of individualized instructional methods as compared with traditional instructional methods in vocational food service programs at the community college level. Subjects, forty-three hotel/motel restaurant management students, were divided into subgroups: students who transferred from another…

This program was developed by Community Coordinated Child Care (4-C) of Louisville and Jefferson County, Kentucky, to improve nutritional services to 2,146 infants and preschool children enrolled in fifteen area day care centers, by developing the role of a sponsoring organization and by developing standards of expectations for other sponsoring…

This compilation of competitive events (tests) is designed for use with the competency-based Interstate Distributive Education Curriculum (IDECC) Following a brief description of the IDECC curriculum, tests are included in the following subject areas: advertising, apparel and accessories, finance and credit, food marketing, food service general…

This report presents required state and federal information and administrative and procedural information related to Kansas school food service programs. These programs include the National School Lunch Program, the School Breakfast Program, the Child Care Food Program, the Special Milk Program, and the Nutrition Education Program, and training…