This article takes a closer look at emerging fields in the allied health arena. The relatively new field of Health Information Technology is one of the exciting prospects, surging with growth opportunities. These individuals are medical language experts who interpret, process, store and retrieve health information for research and data collection.…

The graduate of the Cook apprenticeship program is a certified journeyperson who will be able to: (1) responsibly do all work tasks expected of a journeyperson; (2) be able to supervise, train and coach apprentices; (3) know the required sanitation standards and regulations in order to produce wholesome food; (4) have a thorough knowledge of…

This project attempted to identify differences in the communicative skills of American Indians compared to other applicants for employment in the food service industry and conducted a demonstration training program to improve both verbal and nonverbal communication skills. The study developed out of a perceived lack of communicative competence…

In the 1992-93 academic year, the Hospitality and Food Sciences Department at South Seattle Community College conducted surveys of current and former students and local foodservice employers to determine the level of satisfaction with Department programs. Specifically, the surveys focused on four key outcomes: determining the extent to which…

Developed through a modified DACUM (Developing a Curriculum) process involving business, industry, labor, and community agency representatives in Ohio, this document is a comprehensive and verified employer competency profile for hospitality and facility care occupations. The list contains units (with and without subunits), competencies, and…

This instructor's guide is designed to accompany a set of 52 competency-based modules dealing with food management, production, and service. It is part of an instructional package that is intended to be taught in secondary and postsecondary vocational programs in Tennessee. Following a brief outline of the development of the curriculum, the…

The extent to which occupational staffing patterns change over time was examined in a study focusing on the Food and Kindred Products industry--Standard Industrial Classification (SIC) 20. Data were taken from the 1977 and 1980 Occupational Employment Statistics program coordinated by the United States Department of Labor Statistics. Actual 1980…

This article discusses a project about lunch undertaken by a class of 3- to 5-year-old children in a preschool in Iowa. Following a description of the school and the goals of the project, the article presents the three phases of the project. The teacher's reflections about the project are also included. Photographs taken to document the project…

This study represents the third volume of a three-part report which presents the annual salaries and hourly wage rates paid to 10 categories of support personnel for 1986-87 by surveyed school systems. A system-by-system listing conveys data concerning enrollment; the budgeted expenditure per student; the highest, lowest, and average hourly wage…

Issues concerning excellence in education and the 1985 strike at Yale University are considered in 27 conference papers. Topics include: a faculty and chancellor's perspectives on achieving excellence, employment discrimination, collective bargaining in community colleges, retirement issues, and campus bargaining and the law. Titles and authors…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the questionnaires used in the study. Section 1 gives a report overview and acknowledgements. Section…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students plan and prepare a practical activity (the example used is catering). The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the skills,…

This booklet is intended to help mainstreamed mentally retarded, emotionally disturbed, or learning disabled high school students acquire a basic understanding of the responsibilities and working conditions of waiters/waitresses and to practice basic math skills necessary in the occupation. The first section provides a brief introduction to the…

The business office guides of the departments of education of Illinois and New Jersey served as the basic resource documents in forming this guide for independent school business managers. The checklists are grouped under the following headings: financial management, insurance and risk management, records retention, purchasing, nonacademic staff,…

This curriculum resource guide on food services is one of a series of seventeen specialized curriculum guides for occupational education of the marginal, handicapped, or special needs occupational education student. The guide begins with six behavior clusters that contain a series of forty-two instructional topics designed to teach job-required…