This handbook discusses the following primary aspects of school accounting: Definitions and principles; opening the general ledger; recording the approved budget; a sample month of transactions; the balance sheet, monthly, and annual reports; subsidiary journals; payroll procedures; cafeteria fund accounting; debt service accounting; construction…

The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical…

The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical…

This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…

Reviews United States Department of Agriculture's school lunch subsidy program, including such problems as delivery of large quantities of certain food types rejected by school children and the expense and inconvenience of subsidy food distribution. Proposes cash equivalency or commodity letters of credit as alternatives to the existing delivery…

Describes two vocational programs for retarded adults--a two-semester food service program and a one-semester janitorial service program. The article discusses program eligibility, financial aid, counseling, teaching philosophy and techniques, and program content. The community college's role as a resource center is also described. (CT)

Using a cooperative and situated learning approach, two vocational English-as-a-Second-Language instructors created a linguistic community of practice among nonnative speaking immigrant restaurant employees and their native speaking coworkers. (Author/VWL)

In 1991, the New Jersey Association of School Business Officials was selected as a nontraditional provider and asked to develop and implement a new state-approved certification program. The idea was to produce administrators who are adept at strategic planning, financial management and accounting, school law, personnel management, facility…

Co-workers of three job trainees with mental retardation used coincidental training procedures while completing their own jobs. Coincidental training resulted in improved accuracy of salad-making skills, but skill acquisition was very slow; subsequently, a model and a quality-control check were added, resulting in higher performance levels. (JDD)

Reports a study of possible relationships among Caucasian and Asian college students' self-perceived competency, knowledge, performance, and ethnicity. Students enrolled in meal management classes completed questionnaires regarding food service management skills. Results indicated knowledge was a stronger determinant of self-perceived competency…

Colleges and universities can work for environmental protection in a variety of ways, through conscious consumer choices, communication of environmental values through educational programs, participation in environmental groups, recycling, scrutiny of food service practices, campus special projects, and working with other campus services to…

Presents educational facility citation award winners of the American School and University Interiors Showcase for design of common areas, classrooms, libraries and media centers, and cafeterias/food service. The architectural firm responsible is listed for each entry as are the square footage involved, costs, completion date, and a brief…

Food and drink are associated with survival and for children and young people the edible landscape represents an essential part of survival in the modern school. Within any institution that "contains" persons over time, such as schools, hospitals and prisons, the organization and control of eating and drinking takes on a particularly…

A food-safe school takes the steps to minimize the risk of foodborne illness throughout the school's environment and has procedures in place to identify and manage outbreaks if they occur. This booklet introduces the Food-Safe Schools Action Guide, which helps schools identify gaps in food safety and develop an action plan for becoming food-safe.…

This article is based on research carried out in an European Union Fifth Framework project on gender and qualification. The research partners, from five European countries, investigated the impact of gender segregation in European labour markets on vocational education and training (VET), with particular regard to competences and qualifications.…