Professional drivers, i.e. lorry, truck, bus and taxi drivers, have been identified as a particular health risk group. An intervention to study the efficacy of a series of educational programmes, involving improved nutritional balance in meals served, food preparation routines and carrying out personal health profiles on staff, was implemented at…

To cut costs, some administrators are contracting with the private sector for such services as pupil transportation, facilities maintenance, and cafeteria operations. Proponents of competitive contracting assert that it can provide public schools with the kind of expertise, flexibility, and cost efficiencies not always available with inhouse…

This booklet examines the partnerships that two British further education (FE) colleges have formed with private-sector firms since the incorporation of FE colleges in April 1993. Described first is the partnership arrangement between Guildford College and a private-sector catering firm that began with sharing of the costs of renovating and…

This annotated bibliography is a sample collection of reference materials in the hospitality industry suitable for a small academic library. It is assumed that the library has a general reference collection. Publication dates range from 1992-96, with two publication dates in the 1980s. No periodicals are included. The 41 reference materials are…

The opportunity to increase private company revenues and the pressure to minimize losses within a public school district's cafeteria and general funds have propelled the emergence of private food-service-management companies (FSMCs). This paper presents findings of a study that examined privatization of school food services and its effect on the…

The Opportunities Program is a collaboration between the Illinois state welfare program and the City Colleges of Chicago to educate/train welfare recipients in short-term programs. A review of the research identified these effective student retention strategies: student support, high quality instruction, and remediation. A review of research on…

A comprehensive analysis of child labor and government responsiveness was undertaken for the past 10 years, based on interviews, surveys, and questionnaires of officials in all 50 states, extensive library research, and reviews of legal, demographic, economic, public health, and other literature. Some of the highlights of the research findings are…

This technical assistance paper is designed as a general guide to assist school districts in developing and implementing multiple-exit vocational programs for students with disabilities. The following topics are covered in Part 1: the concept of multiple-exit points (MEPs) and its background, purposes and benefits of MEPs, goals and guiding…

This handbook is a reference for sponsors of food service programs for children during school vacation periods. It is not applicable to academic year operations. Issues relating to planning a food service program are discussed. These include sponsor eligibility, the determination of the need of recipient children, requirements of kinds and amounts…

This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…

This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…

Compiled as a workshop handbook, this guide presents information to help food service program administrators comply with federal regulations and evaluate and upgrade their operations. Part I discusses requirements of the National School Lunch Program, focusing on the "offer versus serve" method of service enacted in 1976 to reduce waste.…

This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…

A project was conducted to determine the computer application competencies needed by a graduate of Wisconsin Vocational Technical Adult Education (VTAE) food service programs. Surveys were conducted of food service graduates and their employers as well as of major companies by the food service coordinators of the VTAE districts in the state; a…

This course of study provides a framework for the content of a program in marketing education as part of the Alabama vocational education program. The course of study was designed to assist educators in developing and maintaining high quality vocational programs and to ensure uniformity of vocational programs. Following a description of the…