To investigate the feasibility of developing hands-on instruments to aid classroom teachers in assessing both entering and exiting skills of the special needs students in vocational education, a continuing project at the University of Pittsburgh was conducted to meet two major objectives: develop a definitive rationale for the design of a hands-on…

This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health,…

The book, written for intermediate grade students, describes leisure time occupations in a format that can be used for independent study or as a supplement to classroom instruction. The specific careers described and illustrated are grouped into seven general categories: food service, conservation, lodging, outdoors, entertainment and sports,…

This report covers the status of sc-ool food services in 152 cities with populations of 100,000 and over for fiscal year 1973. It consists of six sections: general information on all schools, schools in the national school lunch program, schools with other and no food service, schools in low income areas, schools in the school breakfast program,…

This document describes the minimum standards that must be met and maintained by day care centers in the state of Texas. These standards were drawn up by the State Department of Public Welfare and are applicable to both non-profit and proprietary day care centers. The areas covered by the standards include: (1) organization and general…

The guide presents key steps in establishing hospitality education curricula, based on recommendations of more than 300 surveyed educators and industry personnel and on information from over 60 proposed or existing curricula. The scope of the hospitality industries is described as including the categories of food service, lodging, tourism, and…

The curriculum guide offers a course of training in the fundamentals of mathematics as applied to baking. Problems specifically related to the baking trade are included to maintain a practical orientation. The course is designed to help the student develop proficiency in the basic computation of whole numbers, fractions, decimals, percentage,…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of audiovisual materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of the title,…

Funded by a grant from Pennsylvania's Research Coordinating Unit, three key seminar-practicum courses were designed for psychomotor and cognitive skills development in the food service area of post-secondary hospitality education. This 36-week, 3-course sequence utilizes weekly seminars, self-instructional packages, and "real-life"…

This basic handbook for personnel development through training and continuing education within health care institutions describes the techniques involved in developing programs, from needs determination to evaluation. It covers how to make a skill inventory and a survey of learning needs; how to state learning objectives; how to design a specific…

This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

The lack of visible career paths was universally recognized as a major factor leading to the extraordinarily high rate of turnover and absenteeism in the foodservice industry. The report evaluates the potential of a National Trade Association as a vehicle for improvements in this area and focuses on National Restaurant Association (NRA) efforts in…

Developed by curriculum specialists assisted by an advisory committee, this curriculum guide outlines the basic skills and knowledge necessary for entry-level competencies in the broad field of food service occupations, or for entry into post-high school programs for advanced work. Designed for use in Grades 11 and 12, the guide is one of several…

Included in this guide to educational finance-related events in Washington, D. C. are discussions of the Education Amendments of 1972, new emphases and directions for Title I funds and projects, ways to get more Federal surplus funds for schools, some examples of how to train leaders and develop new ideas for drug education, new strategies for…

Introduces an issue that examines state-, district-, and school-level policies and practices for eight school health program components, summarizing findings from the School Health Policies and Programs Study 2000 by component (health education, physical education and activity, health services, mental health/social services, food service, school…