A study examined the employment patterns of women working in the United Kingdom's hotel and catering industry and the opportunities for vocational education that would lead to careers in management. Sixty-four women from different sectors of the industry were interviewed (including women in senior and middle management and some still looking to be…

Determining the effectiveness of a school's programs and personnel, responding to the public's pleas for quality education, finding ways to enhance teaching and learning, and helping parents and the community to cope with the problems of raising children are all major tasks faced by principals. Ten issues of evaluation are considered in these…

Instructor materials are provided for an assistant chef program intended for English as a second language (ESL) or bilingual (Spanish-speaking) students. Vocational objectives are presented for over 20 cooking projects. Components of each include a task analysis; ESL related objectives, vocabulary, and/or structures; and vocational and/or ESL…

Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of…

Testimony is given in this report from two hearings concerning reauthorization of the nonentitlement child nutrition programs: the Women, Infants, and Children Feeding Program; the Summer Food Service Program; Nutrition Education and Training (NET); State Administrative Expenses, and authority for section 32 commodities. At the March 12, 1984…

A study examined the competencies needed for articulation among and between postsecondary vocational food technology programs in Texas. A two-round Delphi survey was used to collect data from the instructors and coordinators of food service programs in Texas postsecondary institutions during the 1984-85 school year. Thirty-five of the 71 persons…

This handbook/textbook for a secondary/postsecondary level course for a subsistence specialist comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to provide basic…

This English-Thai lexicon and program introduction for food service is one of eight documents in the Multicultural Competency-Based Vocational/Technical Curricula Series. It is intended for use in postsecondary, adult, and preservice teacher and administrator education. The first two sections provide Thai equivalencies of English food service…

This guide sets forth minimum approval criteria for vocational education food service training programs in Oregon. The information in the guide is intended for use by district-level curriculum planners, teachers, regional coordinators, or state education department staff involved with new program development or revisions of existing programs. The…

Research was conducted to determine the relationship between selected teacher characteristics of current food service teachers and their effectiveness as teachers. The seven teacher characteristics were age, sex, industrial experience, teacher experience, level of education, teacher perception of concern for students, and occupational…

Commuting students enrolled in colleges and universities outnumber their residential counterparts by about three to one. Studies and surveys reveal that the expectations of commuting students are modest and convential. Often they can be satisfied without a great capital investment, by reallocating existing resources, renovating space and making…

Two studies were conducted to determine the educational effectiveness of innovative correspondence course materials. The studies were made simultaneously during the period from September 1976 through October 1977. Different materials were compared in terms of student performance, student acceptance of materials, course completion time, and…

This ninth of fifteen sets of Adult Competency Education (ACE) Competency Based Job Descriptions in the ACE kit contains job descriptions for Maid, Ticket Agent, Cosmetologist, Counterperson, Cook's Helper, and Kitchen Helper. Each begins with a fact sheet that includes this information: occupational title, D.O.T. code, ACE number, career ladder,…

The entrepreneurial development and experiential education environments of Oakwood College, Huntsville, Alabama, are described. The college-owned industries of the dairy, farm, garment and linen service, bakery, food manufacturing, convenience store, and snack bar are discussed in terms of markets and marketing, permissions and protections,…

This guide for teachers, supervisors and administrators offers a conceptual framework and resources for developing a complete nutrition education program. Included are: (1) a statement of need for nutrition education, (2) definition of what nutrition education should encompass; (3) goals identified by teachers, curriculum specialists and nutrition…