Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…

The hotel and catering industry in the United Kingdom is estimated to have employed 2,392,000 people in 1990--about 9 percent of the total work force in employment in the country. These figures came from a major study into the skills needs of the hotel and catering industry in relation to the current provision of vocational education. Data are…

The purpose of the research project was to assess the needs, satisfaction, and concerns of international students attending Eastern Oregon State College. The international student population consisted of students from Micronesia, Netherlands, Somalia, Saudi Arabia, Jordan, Iran, Japan, Thailand, Zimbabwe, Belgium, Canada, Nigeria, China,…

A study of the employment of women in the hotel and catering industry indicated that the industry employs nearly 17 percent of the entire paid female work force in the United Kingdom. Women constitute 75 percent of the industry's work force, and 47 percent of its managers are women. Women's position in the industry is characterized by their…

This workshop unit is intended to enable workshop participants to understand the principles of combining two or more therapeutic diets and to write diet combinations. It is a revised workshop containing the "Liberalized Geriatric Diet Policies for Long-Term Care Facilities." Contents include unit and specific objectives, suggested…

This coordinator's guide for a module on restaurant cashiers, 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…

Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the effects of various cooking methods on the taste and appearance of food. 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…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand and control the causes of contamination and food poisoning. 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,…

A study compared the cost effectiveness of secondary child care and commercial foods occupational home economics programs in Kentucky. Identified as dependent variables in the study were program effectiveness, cost efficiency, and cost effectiveness ratio. Program expenditures, community size, and program age were considered as independent…

This handbook contains directions for FHA/HERO (Future Homemakers of America/Home Economics Related Occupations) participation activities in Montana. Participation activities are local, state, and national level competitions involving students in vocational home economics programs. The handbook provides a general overview of participation…

This curriculum guide on the hospitality occupations was developed to help secondary and postsecondary home economics teachers prepare individuals for entry-level jobs in the hospitality industry. The content is in seven sections. The first section presents organizational charts of a medium-size hotel, food and beverage division, housekeeping and…

A statewide assessment of the nutrition education and training needs of children, teachers, and food service personnel in Hawaiian schools was conducted through surveys of administrators, teachers, food service managers, school nurses, students, parents, community agencies, an evaluation of classroom materials, a literature search, and a 24-hour…

The final book in a 5-book day camp manual is a questionnaire developed by the Ontario Camping Association to help directors of children's summer day camps check camp operations, principles, and procedures, and to help them determine how and where a camp can be improved. The questionnaire, to be completed by the director with the aid of another…

The Marine Science Aquaculture Project is a program designed (1) to provide secondary and postsecondary students with job entry-level skills for employment in the shell fisheries industry; (2) to give students instruction and hands-on experience in the fundamental processes of seeding shell beds, monitoring and recording growth, and harvesting and…