The training manual is designed as a self-study package that will enable Mess Management Specialists Third and Second Class to fulfill the requirements of their rating and qualify for future advancement. Among these requirements are the abilities to perform the following food preparation, food service, and hotel management duties, which are in the…

A food-systems consultant and designer advises school districts that want prosperous food service programs to adopt big-business methods. Successful commercial operations hire top food-service consultants and designers to get the most from their space, equipment, and labor. Commercial enterprises are concerned with efficient utilization of plant…

To give direction to future program planning, this study was conducted to determine employment opportunities, analyze data to predict job trends, and analyze requirements for jobs in the home economics area. Structured interviews were conducted at 250 randomly selected businesses, industries and homes in seven major population centers of Kentucky.…

Guidelines are presented for planning a food service operation which is defined as any place kept or maintained for the purpose of preparing or serving meals or lunches for a consideration. Brief discussions are presented pertaining to the value of planning and the preparation and use of plans and specifications. Recommendations and specifications…

Addresses to the general sessions delivered at the conference in Los Angeles were in the area of student housing in higher education, and the housing and home finance agency's relationship to education and the student. Special sessions covered the following subjects--(1) management and operation--federal housing and home finance, management…

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

The training manual is designed to help the Naval trainee meet the occupational qualifications for advancement to Commissaryman First Class and Chief Commissaryman. The introductory chapter discusses advancement; subsequent chapters deal with the technical subject matter of the Commissaryman rating. Chapter 2 provides brief information about…

A national survey was made among those people apt to be influential in promoting appropriate legislation for school food service programs and those who might be involved in decisionmaking about such programs. Questionnaire responses from a wide geographic sample clearly delineate that one major responsibility of school food service members should…

An oral report made to the Committee on Education and Labor of the House of Representatives Nov. 3, 1971 on the Federal programs for child care activities in the District of Columbia is given. Federal funds support 11 Federal programs for child care activities administered by three D.C. agencies and several private organizations. They contract…

Describes the internship phase of the Supermarket Management Program at College of DuPage in Glen Ellyn, Illinois, which requires the students to view their on-the-job training as an opportunity to think and act like management. (BM)

Among the 10 megatrends that will affect school food service in the future are population changes; computerized and automated kitchens; cost increases; school districts contracting to serve other community groups; fewer federal government controls; and higher teacher salaries, forcing changes in how students are taught. (MLF)

Changing the National School Lunch Program to eliminate funding to the full-price meal would affect the entire program, leading to a drastic increase in the price of these meals, a decrease in program participants, and a loss of the health emphasis of the program. (MLF)

This article introduces school health programs in a comprehensive manner. These programs consist of health services, health education, school environment, health promotion, physical education, food service, counseling and psychology, as well as programs for faculty and staff. It serves as an introduction to an issue devoted to this concept. (MT)

The rising need for employees in the food service industry, coupled with the youth employment problem, has caused many educational institutions to create programs for students in the hospitality field. Programs include on-the-job training and training in high schools, community colleges, universities, and chef schools. Resources are listed. (DCS)

McDonald's trainers searched for a method to package crew training for each store and found it in a set of sound filmstrips. (Author/RK)