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Manitoba Dept. of Education, Winnipeg. Div. of Vocational Education. – 1984
This curriculum guide provides 15 blocks/credits of instruction for a food services program. The program for grades 10-12 is designed to provide students with the foundation for a successful and safety-conscious career in the field of food services. Each of the three courses--Food Services 103, 203, and 303--consists of four blocks of one credit…
Descriptors: Bakery Industry, Behavioral Objectives, Cooking Instruction, Curriculum Guides
Download full textApplied Management Sciences, Inc., Silver Spring, MD. – 1982
Reported in this document are findings of a preliminary analysis of congressionally mandated changes in the application process for government-sponsored school meal benefits and an examination of low-cost quality assurance procedures implemented in Phase I of the Income Verification Pilot Project (IVPP). Discussion is based on an analysis of two…
Descriptors: Administrative Policy, Elementary Secondary Education, Eligibility, Family Income
Mitchell, Barbara J. – 1978
This manual is intended for use in pre-employment or upgrading training programs for persons who are planning to work or are presently working in the hotel and restaurant food service industry. Eleven chapters cover interpersonal relationships with employers, fellow employees, and customers; grooming and personal hygiene; sanitary food handling;…
Descriptors: Dining Facilities, Food Service, Hospitality Occupations, Inservice Education
Peer reviewedDavidson, Kenneth R. – School Management, 1974
In Joliet, Illinois, a food management system based on increased student participation in the school lunch program, was so successful that the controls developed to manage it were adopted as standard operating procedure in overall school system management. (Author/MLF)
Descriptors: Cost Effectiveness, Elementary Schools, Food Service, Junior High Schools
Peer reviewedStashower, Gloria – School Management, 1974
Clark County school district in Las Vegas, Nevada, has combination lunches available for high school students that meet Type A nutrition requirements but which resemble the commercial fast food menus teenagers prefer. (MLF)
Descriptors: Audiovisual Aids, Eating Habits, Food Service, High Schools
Martin, Josephine – American School Board Journal, 1975
Descriptors: Boards of Education, Breakfast Programs, Elementary Secondary Education, Federal Legislation
Department of Agriculture, Washington, DC. – 1979
This guide is designed to assist personnel concerned with the planning of new school food service facilities or with equipping existing facilities. It indicates the minimum quantity of equipment to efficiently operate a school food service. The publication specifies the type, size, and quantity of equipment required for various size school food…
Descriptors: Breakfast Programs, Elementary Secondary Education, Equipment, Equipment Standards
Bloom, Thomas A. – 1978
A survey was conducted of students in 77 of the 144 two-year foodservice management programs in the United States to assess their knowledge of and attitudes toward fast food restaurant management as compared to full service restaurant management. A total of 1,403 students from 44 programs responded. Results indicated that the food service…
Descriptors: Administrator Education, Career Choice, Community Colleges, Food Service
PDF pending restorationFood and Nutrition Service (USDA), Washington, DC. – 1979
In this handbook, monitors of food service programs for children are given instructions concerning their general responsibilities, training session requirements, meal requirements, daily record keeping, and specific responsibilities. Site review forms for vended programs are included. (WI)
Descriptors: Breakfast Programs, Elementary Secondary Education, Federal Programs, Food Service
Dewald, Margaret R. – 1979
The training program outlined in this guide focuses upon the development of students for gainful employment through a two-year course of study in home and institutional services. Instructional topics are provided in nine areas: orientation to home and institutional services, cleaning supplies and equipment, cleaning surfaces, cleaning clothes and…
Descriptors: Curriculum Guides, Day Care, Food Service, Home Economics Skills
Metis Associates, Inc., New York, NY. – 1980
Two problems encountered in cooperative vocational education programs concern the scope and the rate of employer-provided training. A project was conducted to enable teacher-coordinators to more effectively evaluate and help to improve the training provided by employers by developing two management tools: occupational task structures and…
Descriptors: Cooperative Education, Food Service, Job Analysis, Job Skills
Wilkins, Thelma – 1978
An instructor's manual and student activity guide on the restaurant business are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food service). (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings:…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
1967
DESIRABLE OBJECTIVES SUCH AS QUALITY FOOD PREPARATION, EFFICIENT SERVICE, ECONOMY AND EFFECTIVENESS FOR FOOD PREPARATION IN GRANT TOWERS AT NORTHERN ILLINOIS UNIVERSITY, DEKALB, WAS SATISFIED BY THE USE OF INFORMED PRE-PLANNING, COMPREHENSIVE SPACE-STUDIES, AND CRITICAL PATH PLANNING PROCEDURES. THE ARTICLE PROVIDES AN OVERVIEW OF THE DESIRED FOOD…
Descriptors: College Planning, Equipment Evaluation, Facility Case Studies, Facility Guidelines
Iowa State Univ. of Science and Technology, Ames. Dept. of Home Economics Education. – 1974
The study was made to obtain curriculum development data for food service education programs below the baccalaureate level. Tasks related to the job functions of service, production, sanitation/safety, menu planning, procurement, supervision, and management were studied for five job categories of full-time personnel: middle-level service,…
Descriptors: Food Service, Occupational Home Economics, Occupational Information, Statistical Data
Bardi, James A. – 1975
The main purpose of the study was to determine selected aspects of the small business food service operators' perceptions regarding the need for training adult food service workers in the Altonna area of Pennsylvania. Information was gathered to help determine the operators' perceptions of the type of training, training site, and their commitment…
Descriptors: Case Studies, Community Surveys, Employer Attitudes, Food Service
