The verified successful business practices described in this booklet were being used by Massachusetts schools in the late 1970s. The practices have resulted in cost savings, are generally easy to replicate, and usually do not require major capital outlay. The practices listed are largely conservation practices or relate to food service management,…

Specifically designed to assist child care food service personnel in providing wholesome food in a safe and sanitary manner, this sanitation guide interprets and expands on Chapter HSS 55 of the Wisconsin Department of Health and Social Services' code for licensing activities. Following a brief introduction, chapters 2 through 7 focus on…

THIS REPORT OF THE COLLEGE'S EDUCATIONAL DEVELOPMENT PLAN COMMITTEE COVERS IN DETAIL PRESENT CURRICULUMS AND FACILITIES FOR COURSES IN BUSINESS EDUCATION, DENTAL ASSISTING, HOTEL AND RESTAURANT SERVICE, LANGUAGE ARTS, AND PRACTICAL NURSING, AS WELL AS THE PROPOSED DEVELOPMENT OF PROGRAMS FOR GENERAL EDUCATION, TRANSFER, OCCUPATIONAL AND CONTINUING…

An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

Student perception of food service facilities at North Carolina State University was surveyed in 1977. Of 1,100 randomly selected residence hall students, 799 responses were obtained. Respondents were asked to evaluate food service facilities and to report their eating habits. Study was limited to eating habits in their rooms, in campus…

This guide is designed as an aid to the teacher in using the student manual titled "Food Service" and an accompanying language workbook (see related note), all of which are intended for use with deaf students in their vocational preparation for a food service occupation. Eleven units are included, with each unit containing from three to eleven…

Several intermediate performance objectives and corresponding criterion measures are listed for each of eight terminal objectives for a food production and services course, which is designed to provide students with an opportunity to express and practice a broad range of food production and service occupations. Major concepts covered include…

Several intermediate performance objectives and corresponding criterion measures are listed for each of four terminal objectives for a course in exploration of food management, production, and service occupations for 8th and 9th grade students. The materials were developed for a 12- to 18-week course designed to include awareness of the operation…

This guide is designed to assist independent auditors in conducting audits of the operations of the Summer Food Service for Children. The summer program provides nutritional help to children who would otherwise be deprived of food assistance received at other times of the year under the National School Lunch and Breakfast Programs. During the…

The model curriculum guide in food service occupations consists of 26 units of study presented in outline form and intended for use at the secondary level. The outline presents a concept statement, behavioral objective, learning activities, teacher resource needs, suggested evaluation techniques, lesson objectives, a lesson/unit plan, and…

A study was made of the equipment used in different types of food service establishments to aid in the selection of equipment for food service classroom instruction. Food service instruction prepares students for food service positions, thus the equipment installed should be similar to that found in North Dakota food service establishments.…

This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…

The process of establishing and maintaining relations with a contract feeder is reviewed. Initial contact, reasons for the contact, contract negotiation, key people involved, and the ultimate tools of measurement are mentioned. Possible goals and objectives to be specified to a negotiating contractor are suggested. Items to be covered in the…

Instructors of civilian and/or military food service employees are given suggestions for the flexible use of this guide, then receive more detailed guidelines for grouping trainees, managing classes, planning lessons, and adapting the food service course to various groups and teaching situations. Specific content (principles to be taught) and…

A review and analysis of Educational Resources Information Center (ERIC) publications and non-ERIC publications was made to assess availability and identify major findings, promising developments, strategies, and methodological strengths and weaknesses which exist in curricula designed for preparing food industry workers. Project national figures…