This report focuses on the structure of the district, criteria for progress, and educational research data that provide background for implications for change. The report makes five recommendations: (1) reorganize the school structure to early childhood (ages 3-7), elementary (ages 8-10), middle school (ages 11-13), and high school (ages 14-17);…

Eleven articles on various aspects of financial planning for educational services comprise this document, volume three of the NEFP series. Volume one of this series deals with educational needs, volume two with economic factors and education, and volume four with the impact of educational financing programs. The material in this volume describes…

To change a conventional, academically oriented general education school system into one whose curriculum reflects concepts of career education at all grade levels in harmony with existing teaching/learning processes, Project VIGOR staff held a teacher orientation workshop to introduce the career education concept as envisioned by Oregon's Career…

Owners or managers of 34 small and medium-sized hotels and restaurants in the Assiniboine Community College area were interviewed to acquire information for an entrepreneurial, regional hotel and restaurant (H/R) management training program in Manitoba. A literature review revealed the following: employability, vocational technical, and business…

This report provides detailed information on ancillary enterprises at provincially assisted universities and affiliated and federated colleges in Ontario (Canada) for the fiscal year ending 30 April 1998. Such enterprises include school stores (including bookstores), food services, residences, conferences, parking, publishing, and other…

This paper examines the associations between food insecurity, participation in the National School Lunch Program (NSLP), and children's well-being. We address problems of selection by restricting our sample to children in families in which at least one child participates in the NSLP. Results suggest that food insecurity is associated with…

Describes community service learning (CSL) programs at Pottenger School, Springfield (Massachusetts). The kindergarten through grade-12 school, a literature-based whole-language school, integrates CSL into the curriculum through writing about student experiences. CSL projects have included feeding the homeless, corresponding with a soldier, and…

This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…

This report describes a joint labor-management workplace literacy program called SET (Skills Enhancement Training) that targeted the more than 2,000 unionized employees of food service contractors at U.S. government institutions in Washington, D.C. Nineteen classes were offered and a total of 191 people self-selected themselves into the program.…

This document, which was developed as a cooperative effort between the business and education communities in Denver, presents an English-as-a-second-language curriculum for service helpers in full-service and fast food restaurants. The curriculum consists of five lessons targeted toward high intermediate to advanced nonnative speakers who work in…

Common Core of Learning encompasses the standards expected of public secondary school graduates in Connecticut. These standards include employment, education, and life skills. A group of occupational home economics educators identified the Common Core components included in this curriculum. This guide provides an overview of selected student…

This resource guide is designed to help home economics teachers in Montana to develop occupational programs for food service. It provides resources that can be used with the "Food Service Occupations in Montana: Scope and Sequence in Wage-Earning Home Economics." The guide contains 13 sections. The first section explains the core…

This resource guide provides results of a survey to validate basic skills competencies with area-specific employers and outlines available resources for each competency. Its intended audience includes the Employment Training Office's basic education instructors and other vocational educators. An introduction summarizes the survey project. The…

This document contains transcripts of nine speeches presented at a panel discussion. During the panel presentations, speakers, who are restauranteurs, food service vocational teachers, food service program coordinators, and industry association representatives, described the programs with which they are involved. The programs range from having…

This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on…