Information about the current status of state support for school health programs is provided in this report. A survey of state directors responsible for each school health area in the 50 states and District of Columbia yielded a response rate of 100 percent. Seven chapters cover state organization and coordination, personnel, and programming…

The centralized warehouse concept as utilized by Montgomery County (Maryland) Public Schools is examined in this report detailing the operation of the warehouse facility and distribution system. After an executive summary, an addendum detailing comments by the staff of the Office of the Associate Superintendent for Supportive Services conflicting…

This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

This document contains the occupational duty/task lists for six occupations in the occupational food service series. Each occupation is divided into three to eight duties. A separate page for each duty in the occupation lists the tasks in that duty along with its code number and columns to indicate whether that particular duty has been taught and…

This coordinator's guide for a module on waiters and waitresses, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

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 duties of the cashier. Materials provided in this guide for coordinator use include a student progress chart; a job…

This coordinator's guide consists of materials for use in implementing four individualized units that have been developed for students enrolled in cooperative part-time training and are employed in fast food restaurants. Addressed in the individual units are the following occupations: cashier (DOT No. 211.462-010), counter attendant (DOT No.…

Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format.…

This is the eighth in a set of 36 teacher guides to the Entrepreneurship Training modules and accompanies CE 031 045. Its purpose is to give students some idea of what it is like to own and operate a specialty food store. Following an overview are general notes on use of the module. Suggested steps for module use contain suggestions on introducing…

A study examined the construct validity of six vocational achievement tests used in the Ohio Vocational Achievement Testing Program. (Subject areas covered in the tests were agricultural mechanics, carpentry, diesel mechanics, distributive education for food services personnel, fabric services, and home economics/food service.) In order to…

These reading materials, self-test reviews, and examination for part 1 of a secondary-postsecondary subcourse in club management operations are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in civilian settings. Five lessons focusing on two topics are included…

These programmed instructional materials for part 2 of a secondary-postsecondary subcourse in club management operations are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in civilian settings. This part of the subcourse consists of three lessons and an…

This manual is a competency-based curriculum planning guide for nutritionists, dietitians, and foodservice specialists to use in conducting preservice and inservice training programs for foodservice personnel in Head Start, day care, and other preschool programs. After an introductory chapter, which states the purpose of the manual, defines…

One of thirteen individualized courses included in a marketing curriculum, this course covers buying merchandise for resale, selecting vendors, bargaining for prices, and purchasing supplies for commercial food and beverage service establishments. The course is comprised of two units: (1) Merchandise Buying and (2) Food and Beverage Purchasing.…

A survey was conducted in 1977 at North Carolina State University to determine students' opinions about activities of the Student Center, which include a complete food service and a variety of cultural activities such as classical music programs, rock concerts, theater, lectures, and films. The first survey was primarily related to food services…