Reviews the societal and organizational changes affecting school business administration, describes major activities encompassed in the practice of school business administration, and reviews current literature specifically related to such activities as electronic data processing, fiscal planning and budgeting, purchasing and property management,…

This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

Australia's accommodation, cafes, and restaurants industry represents more than half of the nation's total tourism and hospitality employment. It accounts for roughly 4.5% of all jobs in Australia (400,000 workers). Since 1987, the number of jobs in the sector has risen from about 257,000 to about 372,000. Approximately 57% of employees are…

This publication describes the 12 winning programs and the 9 semifinalists of the 1995 U.S. Secretary of Education's Awards for Outstanding Vocational-Technical Education Programs. The awards program was established in 1981 to recognize excellence in local school-to-work and vocational-technical education programs, services, and activities that…

This document combines two annual reports on the Colorado Vocational Act for 1990 and 1991. Both reports contain the following materials: (1) a letter from the president; (2) information and fact sheet; (3) definitions; and statistical data on the following: (4) enrollment and placement trends, 1987-1990; (5) Colorado vocational and other…

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…

This document contains information for home economics occupations in Illinois in seven sections. The first part provides lists of employability skills for the following: food preparation and service worker, fashion designer, dietetic technician, and service coordinator/consumer assistant/concierge. The second section contains task analyses for the…

This workbook accompanies an interactive videodisc used in the Working Smart workplace literacy project prepared for the hotel and food services industry in the Los Angeles, California area. The first instructional unit addresses preparing the work area, including stocking supplies and cleaning the work area. The second instructional unit covers…

This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…

These eight case studies illustrate the capacity of United Kingdom Colleges of Further Education to respond effectively to training needs of local industry and commerce. Case 1 demonstrates shifts across a range of local authority colleges towards provision in the new information technologies and the service industries. Case 2 illustrates a…

This volume comprises the final report of a project to develop curricula for eight vocational and technical occupations as well as copies of the curricula themselves. The individual curricula address the following occupational areas: automotive repair, computer technology, dental assisting, diesel and heavy equipment mechanics, electronics, food…

Special Vocational Services in Salt Lake City has provided food service training, using the facilities of a local high school and the University of Utah, to special needs youth meeting Job Training Partnership Act (JTPA) guidelines. The use of industry-based equipment, a formal dining room, and a qualified staff have assured relevant training to…

To augment the Pennsylvania Association of School Business Officials in the establishment of the highest standards and practices in school business administration, this manual provides an evaluation instrument of school business functions. Each of the 18 self-evaluation chapters is structured to be used independently and may be utilized in any…

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…

As an illustration of competency-based instruction in action, this publication contains a curriculum guide, sample lesson plans, and an explanation of how these materials were derived and implemented in a public school district Comprehensive Employment and Training Act vocational education program in Springfield, Missouri. The model contains a…