A study examined employment in the fast-food industry. The national survey collected data from employees at 279 fast-food restaurants from seven companies. Female employees outnumbered males by two to one. The ages of those fast-food employees in the survey sample ranged from 14 to 71, with fully 70 percent being in the 16- to 20-year-old age…

These five units provide supplementary materials for special needs students who are enrolled in regular food service courses in Missouri. The special needs units are designed to facilitate the mainstreaming of students with a wide variety of handicapping and disadvantaged conditions. The units are self-paced and contain simplified line drawings,…

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

This guide contains materials designed to assist teachers and students in home economics related courses with mastery of job-related mathematics, science, and behavioral science. The 40 Power Pacs are divided into mathematics (16 Power Pacs), science (15), and behavioral science (9). Each Power Pac contains teacher materials and student materials.…

The 1981 Nutrition and Education Training Program described in this report is a continuation of activities begun in 1979 in the Baltimore, Maryland public schools. In 1981, the project integrated the objectives and learning activities developed during 1979 and 1980 into elementary and secondary education health, home economics, and science…

This curriculum guide was developed at Atlantic Community College as part of a program to facilitate the training of persons with limited English-speaking ability for jobs, especially jobs in Atlantic City casinos. The project aimed to teach job skills and life coping skills along with English. The curriculum guide contains 10 units. Approximately…

This Job Function Booklet (Helping) is one of the 14 components (see note) of the Career Alert Planning (CAP) program, a set of individualized materials designed to help participants find out about themselves and about the kind of work for which they are suited. In this program, participants become acquainted with occupations that are…

The Tennessee Nutrition Education and Training (NET) program is part of a U.S. Department of Agriculture effort to develop a coordinated nutrition education program for children from preschool through grade 12. For this second-year evaluation, researchers associated with the University of Tennessee collected data for the evaluation of program…

Research was conducted to provide a model for selecting equipment for marketing and distributive education programs that was required for the development of the skills or competencies needed to perform in marketing and distribution occupation. A research of the literature identified both competency statements for three program areas--Fashion…

A Texas project assessed postsecondary vocational home economics instructors' needs for instructional media and materials as well as the need for training in the development of curriculum materials. Relevant post-secondary programs identified were child development, food service/dietetics, fashion design/tailoring, and interior design. In…

Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…

This revised outline of a 1962 address contains general guidelines considered still useful for practicing school business administrators. Introductory "general observations" and a preamble give advice about good personal qualities, policy and planning practices, and relations with school boards, community, staff, and fellow professional…

This listing of federally produced curriculum and instructional materials for vocational home economics education is one of eight annotated bibliographies that provide information for vocational educators at the secondary, postsecondary, and adult levels. Introductory information given includes a description of how to use the listing and sources…

Designed for grades 11 and 12 special need students, this curriculum guide attempts to provide the EMH student with basic knowledge of housekeeping and food service before being placed on a job. Following lists of suggestions to the teacher and unit objectives, units are included on the following topics for housekeeping: (1) housekeeping…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…