Six waitresses in a restaurant of a large midwestern city agreed to participate in a study of the nonverbal effects of ornamentation. The hypothesis was that diners would leave larger tips for a waitress who wore a flower in her hair than for the same waitress without a flower. During the four nights that data were collected, the waitresses…

THE PURPOSE OF THE PROJECT WAS TO GAIN INFORMATION USEFUL IN DEVELOPING PROGRAMS FOR PREPARING PERSONS FOR EMPLOYMENT IN OCCUPATIONS INVOLVING HOME ECONOMICS KNOWLEDGE AND SKILLS AND FOR PREPARING TEACHERS. THE INITIAL CURRICULUM IN HOSPITALITY EDUCATION, TRAINING IN TRADE AND PERSONAL SERVICE OCCUPATIONS PROVIDING FOOD, LODGING, AND RECREATION,…

DESIGNED FOR TEACHER USE, THIS GUIDE FOR TRAINING COOKS IN HOTEL AND RESTAURANT OCCUPATIONS AIMS--(1) TO DEVELOP MANIPULATIVE SKILLS, (2) TO DEVELOP UNDERSTANDING OF THE BASIC PRINCIPLES OF SCIENCE, MATHEMATICS, AND RELATED KNOWLEDGE THAT CONDITION THESE SKILLS, (3) TO UNDERSTAND THE ADVANTAGES OF STEADY EMPLOYMENT, (4) TO DEVELOP HIGH STANDARDS…

This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

The Senate Select Committee on Nutrition and Human Needs held hearings on the "Food Distribution Program." The Program--often referred to as the "commodity distribution,""surplus distribution," or "direct distribution program"--has the dual purpose of alleviating farm surpluses and helping the poor. It…

The following resource guide is one in a series which presents extensive bibliographic material oriented around a specific concept, in this guide, food selection and eating patterns. A section is devoted to selected materials related to the concept; grade levels for which each resource might be useful are indicated beside each citation. A second…

A report on a food workers certification program to test and teach sanitation knowledge. (BB)

Today the National School Lunch Program is serving nutritious meals to nearly 24 million children in about 90,000 schools. Among the measures taken to improve the program are food procurement workshops, recipe card testing, and improvement in commodity purchase selections for schools. (MLF)

To offset federal subsidy cutbacks, climbing food costs, and increasing wage demands, a Missouri school district hired a food management company. The district not only saved money, but also realized a profit, served more nutritious meals, needed less in-house recordkeeping, and concentrated more energy on education. (MLH)

The hospitality industry is one that is not adversely affected by the information revolution. As tourism is stimulated by government economic development efforts, opportunities in the food service and hospitality occupations are increasing, both for the young and for the unemployed who need retraining. (SK)

Centralized food preparation in a Minneapolis suburban school district accounted for a total financial improvement of $124,000. (Author/MLF)

The National Food Service Management Institute (NFSMI) has conducted a project to develop guidelines on the type of preparation equipment needed in school kitchens to produce meals that meet the nutrition standards of the Dietary Guidelines for Americans (DGA). The guidelines provide detailed descriptions of food preparation equipment items,…

Animal foods are not only rich in nutrition but also are a source of many by-products which otherwise would not be used for human food. (PS)