In this menu planning guide, information is provided to help food service supervisors and managers participating in the School Breakfast Program to meet the daily dietary needs of children. Regulations governing the minimum content of each breakfast are outlined. Nutrients provided by the required breakfast pattern are described, as are management…

This document records a hearing concerning two proposed legislative bills which would revise and extend elementary and secondary school nutrition programs. The text of both bills are followed by supportive statements made by a number of individuals concerned with child nutrition. Also included are related testimony, summaries, prepared statements,…

THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…

RESOURCE MATERIAL FOR THE DEVELOPMENT OF TRAINING PROGRAMS FOR SUPERVISED FOOD SERVICE WORKERS WILL NEED TO BE ADAPTED TO THE NEEDS OF THE STUDENTS AND THE COMMUNITY. THE SUPERVISED FOOD SERVICE WORKER PREPARES AND SERVES FOOD, UNDER THE DIRECTION OF THE FOOD SERVICE SUPERVISOR, IN INSTITUTIONS SUCH AS HOSPITALS, NURSING HOMES, HOMES FOR THE AGED,…

This report contains an annotated list of selected publications readily available to the public on how to conserve energy in the food system. It is divided into eight sections, six representing sectors of the food system, one for "transportation," and a section entitled "multiple sector application." There are citations in each section, however,…

The field tested first grade instructional unit is geared to the occupations and duties of meat cutter, shelf stocker, and cashier and is useful in the social studies, art, and mathematics areas. The unit takes approximately 10 hours teaching time, and involves whole class, small group, and individual work. A list of required materials is…

The outline describes the food services and hospitality course offered to senior high school students at the Bucks County Technical School. Specifically, the course seeks to provide students with a workable knowledge of food services and foster in them a sense of personal pride for quality workmanship. In addition to a statement of the philosophy…

The Vocational Education Act of 1963 (P.L. 88-210) specified that funded programs undergo periodic and regular evaluation to determine if participants are being adequately prepared for employment. A quasi-experimental method for objectively evaluating pilot programs is to use appropriate reference groups in lieu of the traditional experimental…

This is an operating manual for administration of the educational program to be used by the staff of the Fort Lincoln First Facility. It details specifications regarding information flow, storage, output, time cycles, staffing provisions, authority and responsibility provisions. An effort has been made to include those elements critical to…

Summarizes the advantages for schools of contracting a food service management company, and lists the questions to ask when evaluating a food service management contract bid. (Author/MLF)

The author presents arguments for and against placing distributive education cooperative students in fast-food outlets, criteria for selecting training stations and students, and a model training plan outline for job and class instruction. (MF)

A plan devised to help students cope with rising education costs has also benefited Colorado State University by trimming more than 9 percent of its labor costs. (Author/MLF)

Gives a brief report on an experimental program that provided good tasting nutritious food to students during school breaks as an alternative to cafeteria school lunches. Describes program planning, how and where the food supplies were purchased, and how the program gained general acceptance. Includes a sample menu. (AEM)

The authors describe a vocational rehabilitation program initiated in Lexington, Kentucky, to help handicapped individuals train for the food service industry. The program features a community-based wholesale food comissary. (CH)

In a properly designed and implemented central kitchen and commissary, nutrition is retained, student acceptability is high, and cost-effectiveness for the school district is attained. Employee productivity can be increased three or four times the average production rate. (MLF)