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Ogden, Bob; Hayter, Roy, Ed. – 1991
This booklet is designed to help hotel employees know what to do if a fire breaks out in the hotel. It also gives hints and suggestions that will help employees to reduce the risk of a fire occurring. Topics are as follows: an employee's responsibility if a fire breaks out; procedures to follow in the event of fire; mapping fire exits and escape…
Descriptors: Adult Education, Check Lists, Fire Protection, Food Service
Download full textCongress of the U.S., Washington, DC. House Committee on Agriculture. – 1994
This report discusses amendments offered by the Committee on Agriculture to H.R. 8, the Healthy Meals for Healthy Americans Act, which reauthorizes and improves the nutrition programs under the National School Lunch (NSL) Act and the Child Nutrition Act of 1966. The amendments deal with: (1) the amount of commodities provided to schools under the…
Descriptors: Elementary Secondary Education, Federal Legislation, Federal Programs, Food Service
McCormick, Kathryn Eaton – Illinois Teacher of Home Economics, 1975
In keeping with current trends in career education in home economics, the food classes at Tuscola High School, Illinois, were involved in a bakery simulation. Objectives, suggestions for developing a simulated bakery, job roles, benefits, and sample forms are presented. (Author/MW)
Descriptors: Bakery Industry, Career Education, Food Service, Foods Instruction
Villella, Joseph A. – Technical Education News, 1975
Descriptors: Cooking Instruction, Cooperative Education, Curriculum Development, Food Service
Dodge, Philip; And Others – 1981
Based on questions asked during an adult education course at Truman College (Chicago), this booklet was designed to be a simple organizing manual for small neighborhood preorder food cooperatives (co-ops). The guide covers basic information for organizing a co-op, definition of a co-op, what jobs are needed, getting the food, wholesale sources,…
Descriptors: Adult Education, Cooperative Planning, Cooperatives, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
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 preparing and serving beverages and caring for the equipment used to make them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Equipment Utilization
National Association for the Education of Young Children, Washington, DC. – 1984
The early childhood program accreditation system developed by the National Association for the Education of Young Children is described in this publication. Part 1 focuses on policies and procedures for accreditation (including discussion of goals and eligibility) and provides a six-step overview of the accreditation process. This process involves…
Descriptors: Accreditation (Institutions), Accrediting Agencies, Criteria, Day Care
Updegrove, Natalie – 1989
The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…
Descriptors: Dietetics, Disease Control, Dishwashing, Food Handling Facilities
Wheeler, Jacqueline D., Ed.; Hebard, Chieko E., Ed. – 1981
This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and…
Descriptors: Cooking Instruction, Fishes, Food, Food Service
Wasser, Paul D. – Illinois Career Education Journal, 1974
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)
Descriptors: Advisory Committees, Educational Facilities, Food Service, Foods Instruction
Powers, Thomas F. – 1975
Based on a study on the future of the food service industry, volume I of this three-volume report contains a series of scenarios intended to make 10- to 15-year projections into the future of the food service industry and to serve as a basis for replanning the vocational-technical curricula in the food service area. The scenarios are…
Descriptors: Economic Change, Food Service, Futures (of Society), Occupational Home Economics
Shore, Eleanor G.; Krabek, Wilfred B. – J Amer Coll Health Assn, 1969
Presented before the Section on Clinical Medicine, American College Health Association, Forty-sixth Annual Meeting, Minneapolis, Minnesota, May 2, 1968.
Descriptors: College Students, Disease Control, Etiology, Food Handling Facilities
Georgia State Dept. of Education, Atlanta. Office of Administrative Services. – 1981
This reference guide for evaluation of school lunch training is a revision of a United States Department of Agriculture guide that was published in 1961. The guide is designed to help school administrators evaluate the training acquired by school lunch program personnel that is provided in training sessions for these persons. The booklet contains…
Descriptors: Evaluation Criteria, Evaluation Methods, Evaluation Needs, Food Service
Dunn, James A. – 1981
Intended for instructors in occupational education programs, this catalog identifies instructional materials found to be successful for teaching specific occupational competencies identified in the Instructional Support System for Occupational Education [ISSOE] in the area of home economics education. Contents include 99 materials reporting forms…
Descriptors: Child Care Occupations, Child Caregivers, Cooks, Dietitians
Evans, Francis B. – 1981
Conducted by the Wisconsin Nutrition Education and Training (NET) program, this study was designed to (1) assess public and private elementary school teachers' and public school food managers' nutrition knowledge, and (2) to ascertain their opinions on various topics related to nutrition education. The first section of the report provides…
Descriptors: Attitude Measures, Elementary School Teachers, Food Service, Knowledge Level
