In the Healthy Meals for Healthy Americans Act of 1994, Congress directed the Government Accounting Office (GAO) to examine the use of private food establishments and caterers by schools participating in federal programs for school meals. In conducting its review, the GAO relied primarily on questionnaires returned by food authorities that had…

The Nutrition Education and Training (NET) program is one of the Child Nutrition Programs (CNP) of the United States Department of Agriculture (USDA). The program was established in 1977 in an amendment to the Child Nutrition Act. This report focuses on evaluation and needs assessment of the Texas state program conducted during the fiscal year…

This reference book provides information needed by employees in hospitality services occupations. It includes 29 chapters that cover the following topics: the hospitality services industry; professional ethics; organization and management structures; safety practices and emergency procedures; technology; property maintenance and repair; purchasing…

These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

A survey involving 1,024 secondary pupils and 22 career educators from schools throughout the United Kingdom collected information on pupils' perceptions of entering the hotel and catering industry as a career. The research looked in detail at the job expectations of pupils, the status they associated with hotel and catering and nonhotel and…

This publication is designed to help superintendents, local facilities coordinators, and food-service directors in planning the remodeling of an outdated food-service facility or the building of a new one. The introduction describes the roles of the local facility coordinator, the local child-nutrition director, the architect, the food-service…

A program was conducted by the Food and Beverage Workers Union in Washington, D.C., to provide workplace literacy classes for food service workers in the city's government agencies, universities, and museums. A curriculum for workplace literacy skills was developed, sites were selected, and students were recruited. From a target audience of…

The StudyWorks Project was a 1-year unit of study designed for implementation with gifted/talented (G/T) students and developmentally handicapped (DH) students. The project involved four major areas of study (economic development, career education, social/interpersonal skills, and health/nutrition) and provided practical application of these areas…

A project was conducted at College of the Canyons (Valencia, California) to initiate a new 2-year hospitality program with career options in hotel or restaurant management. A mail and telephone survey of area employers in the restaurant and hotel field demonstrated a need for, interest in, and willingness to provide internships for such a program.…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the key management functions needed to implement an effective purchasing and supply policy. The document begins with an introduction and advice on how to use the unit. The…

As society's fundamental characteristics change, schools and school leaders must be prepared to modify the educational enterprise to meet the new and unique needs of adults and youngsters in the 21st century. To anticipate and control change, the school business manager must be able to project future trends, issues, and challenges. In this volume,…

This document consists of seven fact sheets that address issues and problems associated with child care. The first one provides background information regarding the availability of child care services in private homes and centers, statistical information on working parents requiring child care services, and numbers of associations and agencies…

Six studies were conducted to detect changes in nutrition-related knowledge, attitudes, and behaviors of educators and food service personnel in schools and child care facilities participating in the Texas Nutrition Education and Training Program. The KABINS model was used to identify indicators of program effectiveness, assuming that changes in…

This coordinator's guide for a module on salad makers, one 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, answers to the…

This study guide is one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria. Each self-paced unit is composed of information about one specific occupation; this unit focuses on the duties of the baker's helper. Materials provided in this guide for coordinator use include a…