This report discusses the administration of the 1977 summer food program for children. Widespread abuses in 1976 and earlier programs are reviewed. It is held that although some abuses did occur in 1977, these were fewer and less serious than before. Causes of the program abuses are discussed in detail, and include such factors as: (1) inadequate…

INSPECTION OF A NUMBER OF INSTALLATIONS WAS ORIENTED TOWARD ARCHITECTURAL AND PLANNING QUESTIONS INVOLVING ECONOMICS AND SERVICES OF CENTRAL FOOD STORE FACILITIES. COMMENCING WITH THE PURCHASING PHILOSOPHY WHICH OVERVIEWS THE ORGANIZATION OF FOODS PURCHASING, SELECTION OF PERSONNEL, SPECIFICATIONS FOR PURCHASING, TECHNIQUES FOR PURCHASING, AND…

This instruction booklet and single-lesson assignment booklets for a secondary-postsecondary level course in commissary store management are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. Purpose stated for the course is to provide store…

Instructional materials for student use in training or retraining for the occupation of food service worker at the vocational high school or community college level were developed by professional consultants. They were tested in a nationwide on-the-job training program and revised according to instructor evaluation and consultant suggestions. A…

This curriculum guide is intended to help California community college educators understand and develop a vocational program in health care, community care, and school food service. It establishes the general need for such a program, and provides guidelines to help educators determine if there is a need for such a program in their geographic…

The tremendous growth of the food service industry has created a need for well-trained employees in the restaurant business. This manual provides material for waiter and waitress training in developing the overall required skills. The course is presented in four major sections: (1) relations-human and customer, (2) sanitation and food handling,…

The University Opinion Poll conducted a survey of student opinion on issues related to University-sponsored day care, the role of the Minnesota Public Interest Research Group (MPIRG) and the University's policy on buying lettuce for its food services. Four hundred fifty-two respondents, 76% of a random sample of University of Minnesota students,…

This bibliography focuses on the development and current status of residence halls in the U.S. The document includes a significant proportion of the writings of the past 75 years on the subject. The literature cited has been organized into 10 subject areas. The ten major classifications used are: (1) Historical Development of Residence Halls; (2)…

The report of a project for planning a training program for the mentally retarded in the areas of food preparation and service summarizes activities of the planning project and makes recommendations for possible implementation. The training program is designed for educable mentally retarded youth who would benefit from specific vocational…

Designed to meet the job-related metric measurement needs of food services students, this instructional package is one of three for the hospitality and recreation occupations cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational terminology,…

This booklet, designed for prospective job seekers, describes occupational opportunities within the food service, food preparation and hotel/motel industries in Canada. The preparatory training and job descriptions of cooks, chefs, tourist guides, waiters, hotel and restaurant managers, bartenders and front desk clerks are highlighted.…

Presents a literature review of industrial wastes, covering publications of 1976-77. This review includes studies on: (1) meat industry wastes; (2) fish-processing waste treatment; and (3) poultry-processing waste treatment. A list of 76 references is also presented. (HM)

Describes measures designed to minimize errors in the summarization and reporting of financial and operating data as well as to minimize the opportunities for misuse of a school system's assets. (Author)

Because food service in schools is responsible for large expenditures of energy, capital, and operational costs, it is a place where administrators must look to engineering as well as management systems to cut costs. (Author/MLF)

A procedures handbook specifically developed for school food service employees assures proper interpretation and communication of policy items and regulations. Figures illustrate the process, development, and suggested content of a school food service handbook. (MLF)