This guide, based on a survey of more than 100 New York City employers, lists the qualifications needed for 20 entry-level positions. The occupations profiled are as follows: bookkeeper, carpenter, child care worker, computer data entry/programmer, food service aide, home attendant, janitor/cleaner, legal assistant/paralegal, licensed practical…

Collected in this report are the Des Moines, Iowa, school district's goals and division objectives for 1982-83 and building objectives for fulfilling these goals. A prefatory statement by the superintendent describes a district planning and management system of continuous goal and objective setting combined with evaluation of progress in improving…

This document contains home economics occupations-related materials to help teachers and parents teach access skills to Missouri junior high and high school special needs students who want to pursue a vocational program in child care, custom sewing, or food service. Access skills are defined as those skills needed to access vocational education…

This document consists of performance, computational, and communication modules used by the Working Smart workplace literacy project, a project conducted for the hotel and food industry in the Los Angeles area by a public school district and several profit and nonprofit companies. Literacy instruction was merged with job requirements of the…

This course content guide was developed in accordance with the Standards for Accreditation of Public Schools adopted by the Arkansas State Board of Education. The guide is offered as a framework upon which a curriculum can be built. Within each subject area, the content guide identifies skills at three instructional levels: basic, developmental,…

This module reviews the essential steps in basic mathematics as they are used in food service education. Special needs students using the module should be able to complete five applications of basic mathematics in food service with 90 percent accuracy. Designed for individualized instruction, the module consists of a teacher guide, a student…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service supervisor component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; nutrient…

This curriculum guide contains 14 units of self-paced, self-contained instructional materials for a secondary food service course. It is intended for instructors serving the occupational needs of various categories of disadvantaged and handicapped students. Introductory materials are notes and suggestions for instructors and a class progress…

This curriculum guide is designed to be used by vocational educators in planning, developing, coordinating, and implementing homemaker-health aide programs. It is divided into three parts. Covered first are various aspects of program planning, including planning and organization, the role of the adult educator and the adult learner, and…

This instructor's manual consists of materials for use in presenting a course in the occupational area of dietary aide. Included in the first part of the guide are a program master sequence; a master listing of instructional materials, equipment, and supplies; an overview of the competency-based vocational education (CBVE) system; and guidelines…

This manual provides curriculum materials for implementing a career exploration class in hospitality and recreation occupations within a Practical Arts Education program for middle/junior high school students. Introductory materials include the program master sequence, a list of hospitality and recreation occupations, and an overview of the…

The training outlines contained in these packets are designed as models for work-site analysis and training plan development in cooperative work education and Job Training Partnership Act programs for career ladder students. (Career ladder students are those ranging from the mentally retarded to the high-risk dropout in the regular education…

Information on the supply of new college graduates seeking home economics-related positions, home economics job openings, and projected levels of employment is presented. Based on a Department of Agriculture manpower assessment project, supply and demand relationships through 1990 were analyzed, and supply data were aggregated by 11 educational…

A survey of students graduated from Grand Valley State Colleges (GVSC) in the spring of 1974 was conducted to determine students' reactions to various offices and processes such as registration and counseling. Students were asked to rate 19 offices and services on an "excellent" to "poor" scale, to indicate if they had had no…

This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; professional ethics; organization/management structures in…