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Caid, Joanne – 1978
This competency-based preservice home economics teacher education module on managing a food service operation is the third in a set of three modules on occupational education relating to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education…
Descriptors: Administration, Answer Keys, Competency Based Teacher Education, Educational Objectives
Ritter, Paul M. – 1979
The responsibilities of the school business manager have grown more complex since this manual was first published in 1967. As a consequence, this edition updates it and defines the complexities that have evolved since then. The guide begins with an outline of the work of the business manager and the relation of that work to the rest of tbe school.…
Descriptors: Administrator Qualifications, Administrator Responsibility, Administrator Role, Administrator Selection
Download full textOhio State Dept. of Education, Columbus. – 1965
AS REQUIRED BY THE VOCATIONAL EDUCATION ACT OF 1963, PART OF THE HOME ECONOMICS PROGRAM INCLUDES CLASSES FOR HIGH SCHOOL GIRLS AND BOYS WHO WISH TO PREPARE FOR GAINFUL EMPLOYMENT UTILIZING HOME ECONOMICS KNOWLEDGE AND SKILLS. OHIO OFFERS THE COOPERATIVE 2-YEAR PROGRAM, AND THE OCCUPATIONAL WORK-EXPERIENCE WHICH IS DESIGNED PRIMARILY FOR THE 11TH-…
Descriptors: Administrator Guides, Child Caregivers, Cooperative Education, Dropout Prevention
Egan, B. – 1975
One of thirteen individualized courses included in a marketing curriculum, this course covers control of expenses, inventory control, analysis of financial statements, and government regulations pertaining to business. The course is comprised of three units: (1) Fundamentals of Finance, (2) Merchandise Finance and Control, and (3) Food and…
Descriptors: Adult Education, Business Administration, Business Education, Disadvantaged
Bureau of Labor Statistics (DOL), Washington, DC. – 1978
Focusing on food merchandising occupations, this document is one in a series of forty-one reprints from the Occupational Outlook Handbook providing current information and employment projections for individual occupations and industries through 1985. The specific occupations covered in this document include bartenders, cooks and chefs, dining room…
Descriptors: Cooks, Dishwashing, Employment Opportunities, Employment Patterns
Management and Information System for Occupational Education, Winchester, MA. – 1975
The reporting booklet is required for the Census Data System (CDS) of the Management Information System for Occupational Education (MISOE); it contains the reporting forms which collect data that describe program structure and job-entry skill outcomes expected of program completors in the individual occupational education area of quantity foods.…
Descriptors: Annual Reports, Census Figures, Data Collection, Demonstration Programs
Educational Factors, Inc., San Jose, CA. – 1976
Developed for the Spanish-speaking student at the nonreading level (Level A), this booklet is one of three modules (Levels A, B, and C) in a curriculum unit on the butcher. (The curriculum unit is one of a series of 12 curriculum units, each on a different occupation, designed to develop career awareness in migrant and non-migrant Spanish-speaking…
Descriptors: Career Awareness, Career Education, Elementary Education, English (Second Language)
Educational Factors, Inc., San Jose, CA. – 1976
Developed for the Spanish-speaking student at the beginning reader level (Level B), this booklet is one of three modules (Levels A, B, and C) in a curriculum unit on the butcher. (The curriculum unit is one of a series of 12 curriculum units, each on a different occupation, designed to develop career awareness in migrant and non-migrant…
Descriptors: Career Awareness, Career Education, Elementary Education, English (Second Language)
Educational Factors, Inc., San Jose, CA. – 1976
Developed for the Spanish-speaking student at the advanced reader level (Level C), this booklet is one of three modules (Levels A, B, and C) in a curriculum unit on the butcher. (The curriculum unit is one of a series of 12 curriculum units, each on a different occupation, designed to develop career awareness in migrant and non-migrant…
Descriptors: Career Awareness, Career Education, Elementary Education, English (Second Language)
Giffard, Andre; Guegnard, Christine; Strietska-Ilina, Olga – Training & Employment, 2001
A pilot study on the hotel, catering, and tourism sector was conducted in the Burgundy region of France, Northwest region of the Czech Republic, and Podravje region of Slovenia. Three main kinds of factors of change were brought out. The first, evoked in Slovenia and the Czech Republic, concerned the opening of borders. Typical trends were…
Descriptors: Continuing Education, Course Content, Developed Nations, Developing Nations
Zamani, A. Rahman, Ed.; Guralnick, Eva, Ed.; Jensen, Susan, Ed.; Lucich, Mardi, Ed. – California Childcare Health Program, 2003
"Child Care Health Connections" is a bimonthly newsletter published by the California Childcare Health Program (CCHP), a community-based program of the University of California, San Francisco School of Nursing, Department of Family Health Care Nursing. The goals of the newsletter are to promote and support a healthy and safe environment…
Descriptors: Child Care, Child Behavior, Communicable Diseases, Disease Control
Maryland State Dept. of Education, Baltimore. – 1996
The purpose of this manual is to suggest strategies for identifying components that must be addressed to create and develop a successful food service and nutrition facility. It focuses on the process involved in creating such facilities, and it provides an overview of the planning phase, design and construction, and educational specifications.…
Descriptors: Building Design, Decision Making, Dining Facilities, Educational Environment
Tropp, Debra; Olowolayemo, Surajudeen – 2000
This report summarizes the educational highlights of a workshop sponsored by the U.S. Department of Agriculture, the University of Kentucky's Cooperative Extension Service, and the Kentucky Department of Agriculture aimed at boosting the use of locally produced fresh food in school feeding programs. The workshop was designed to provide a forum for…
Descriptors: Ancillary School Services, Breakfast Programs, Case Studies, Elementary Secondary Education
Bruce, Lady Anne; Chandler, Mark; Nichols, Raynette; Nevill, Becky – Research and Curriculum Unit, 2005
Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…
Descriptors: Vocational Education, Secondary School Curriculum, Time on Task, Competence
Tri-County Opportunities Industrialization Center, Inc., Harrisburg, PA. – 1993
This curriculum guide was developed to help literacy practitioners present an eight-lesson workplace literacy course for hospital workers who assist patients in completing their daily menus. Presented in the introduction are the following: overview of the curriculum development project, project activity schedule, course overview, and course time…
Descriptors: Adult Basic Education, Adult Literacy, Attitude Measures, Behavioral Objectives
