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

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

Based on research as well as on the down-to-earth experiences which come from running a large military child care center, this director's manual provides guidelines for running an effective program. The guidebook, one in a series on the subject of military child care centers, presents advice on the following seven topics: becoming a center…

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI…

The summer food service program for children, authorized by the National School Lunch Act is one of several childfeeding programs which the Congress authorized to safeguard the health and well-being of the nation's children. Serious abuses, criminal as well as administrative, have occurred in the summer feeding program. Most have involved private…

This module, one of ten competency based modules developed for vocational home economics teachers, is based on a job cluster in the catering industry. It is designed for use with a variety of levels of learners (secondary, postsecondary, adult) in both school and non-school educational settings. Focusing on two levels of employment, food caterer…

This module, one of ten competency based modules developed for vocational home economics teachers, is based on a job cluster in fast food services. It is designed for a variety of levels of learners (secondary, postsecondary adult) in both school and non-school settings. Focusing on the specific job titles of bus attendant, counter…

A study of graduates from the Hotel, Restaurant, and Institutional Management program at St. Louis Community College at Forest Park was conducted, primarily in order to elicit information from graduates regarding potentially effective recruitment methods for minority groups and women. The study also sought to obtain evaluation of course curriculum…

This curriculum guide was designed for use in postsecondary food service education programs in Georgia. Its purpose is to provide for the development of entry level skills in food service in the areas of knowledge, theoretical structure, tool usage, diagnostic ability, related supportive skills, and occupational survival skills. The first two…

This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…

This guide is intended for those interested in applying for federal assistance for elementary or secondary education programs. It describes 91 programs mandated by Congress, with information on eligibility, restrictions, and awards. This 1980 edition contains material that is all new or updated since the last edition. Some of the new features…

Developed by the United States Department of Agriculture's SPEAC (Student Parent Educator Administrator Children) for Nutrition Demonstration Project, these four nutrition education curriculum components are designed to promote health and beneficial nutrition practices among preschool children. The SPEAC Preschool Unit is divided into three…

Designed to be integrated into a competency-based distributive education program, these competitive DECA (Distributive Education Clubs of America) events were developed, utilized, and evaluated by distributive education and cooperative education coordinators in Arkansas. These events are organized under the following occupational categories: food…

Developed to provide seventh and eighth grade students information about careers in the consumer and homemaking occupational cluster, this booklet may be used to integrate career information with various subject areas. (It is one of several student booklets developed for use in the Ohio Career Orientation Program at grades 7 and 8 to assist…

This report contains data collected from 275 Pennsylvania school districts for the 1978-79 school year. The data reflect policies and practices affecting salaries, fringe benefits, and staffing ratios for nonprofessional personnel. The report is divided into three major sections. The first section presents comparative data for a number of…