In 23 of the 24 metropolitan areas surveyed in June 1973, table waiters and waitresses in hotels and motels generally received lower wages than their assistants, though tips caused their total hourly earnings to be considerably higher. (Author/MW)

Fast-food restaurants offer part-time employment opportunities for high school and college students. An after-school job could also be a start toward a career in management. (Author)

This newsletter addresses the nutritional needs of people with acquired immune deficiency syndrome (PWAs) which are of concern to recreational professionals who are responsible for providing leisure services for them. Recreation professionals need to incorporate into their programs nutritional counseling, food banks or referrals to such, healthy…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Designed for a food service managerial workshop, the trainer's guide is organized into four separate units: personnel management, menu planning, food purchasing, and food service operations. Performance objectives to be met on completion of the workshop include: improving personnel operations for a camp's food service; demonstrating knowledge of…

While costs are no longer reported to the Child Care Food Program on the monthly reimbursement voucher, Federal regulations for the program require that each participating sponsor operate a nonprofit food service and that any income accrued from the program be used solely for the conduct of improvement of the food service operation. Therefore, it…

This curriculum guide for junior high school students contains 17 information acquisition lessons, 5 values awareness lessons, and 6 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…

This courseware evaluation rates "The Place Setting Simulator" program developed by Orange Juice Software Systems. The courseware was rated by a team of home economists participating in a network designed to identify and evaluate courseware and disseminate reviews for vocational and technical teachers, media staff, and administrators.…

The development of instructional ability in workers already skilled in their own craft is a major feature of the Board's training policy. Training packages for this purpose are described, as are more recent developments of new methods for training and development at the management level. (SA)

This publication is the proceedings of a conference-workshop held in Atlanta, Georgia in October 1975. At this conference 13 papers were presented on various aspects of energy use in agriculture. Also included are the final reports of the extension, the teaching, and the research workshop groups. Title of papers include Energy in Agriculture and…

THIS REPORT DISCUSSES JUNIOR COLLEGE PROGRAMS TO MEET THE NEEDS OF STUDENTS AND INDUSTRY. THE STUDENTS RECEIVE BOTH EDUCATION AND TRAINING, WHILE INDUSTRY RECEIVES COMPETENT EMPLOYEES. BEFORE DEVELOPING THIS OCCUPATIONAL PROGRAM, THE COLLEGE SHOULD SURVEY LOCAL INDUSTRY NEEDS, OPPORTUNITIES FOR ON-THE-JOB TRAINING, POSSIBILITIES OF PART-TIME WORK…

Curriculum guidelines for teacher use in organizing and teaching a course to prepare 11th and 12th grade students for entry level food service occupations were developed as part of a pilot study which is reported in VT 006 870. The 1-year program requires 2 hours daily plus 10 hours per week on-the-job work experience. Content areas are: (1)…

Contained are units on nutrition that have been prepared and tested by several elementary teachers, elementary supervisors, and school food service supervisors. The units do not follow a set format. Typically, the aim of a unit is first stated, followed by concepts to be developed, and the description of activities for the unit. Sometimes there is…

Personnel training and employment needs in connection with food service were studied through interviews with hospital administrators and food service managers in 25 selected Tennessee hospitals. Mentioned most often by managers as important were the areas of communications and human relations for all job classifications except food preparation,…