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Georgia State Dept. of Education, Atlanta. Office of Administrative Services. – 1981
This reference guide for evaluation of school lunch training is a revision of a United States Department of Agriculture guide that was published in 1961. The guide is designed to help school administrators evaluate the training acquired by school lunch program personnel that is provided in training sessions for these persons. The booklet contains…
Descriptors: Evaluation Criteria, Evaluation Methods, Evaluation Needs, Food Service
Download full textDunn, James A. – 1981
Intended for instructors in occupational education programs, this catalog identifies instructional materials found to be successful for teaching specific occupational competencies identified in the Instructional Support System for Occupational Education [ISSOE] in the area of home economics education. Contents include 99 materials reporting forms…
Descriptors: Child Care Occupations, Child Caregivers, Cooks, Dietitians
Evans, Francis B. – 1981
Conducted by the Wisconsin Nutrition Education and Training (NET) program, this study was designed to (1) assess public and private elementary school teachers' and public school food managers' nutrition knowledge, and (2) to ascertain their opinions on various topics related to nutrition education. The first section of the report provides…
Descriptors: Attitude Measures, Elementary School Teachers, Food Service, Knowledge Level
Army Quartermaster School, Ft. Lee, VA. – 1973
One of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting, this subcourse covers information on food service in a club and is designed for student self-study with objectives, text, and self-graded tests and answers. Five lessons included in this…
Descriptors: Adult Education, Curriculum Guides, Food Service, Foods Instruction
Webb, Anita H.; And Others – 1979
The instructional materials contained in this guide are designed for consumer and nutrition education and have been structured in accordance with federal regulations for vocational consumer and homemaking educational programs. Instructional objectives and activities are divided into three levels: level 1 for youth in exploratory/beginning…
Descriptors: Behavioral Objectives, Consumer Education, Elementary Secondary Education, Food
Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center. – 1979
This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…
Descriptors: Curriculum Guides, Food Service, Home Economics Skills, Job Skills
BATMALE, LOUIS F.; MULLANY, GEORGE G.
THE HOTEL AND RESTAURANT PROGRAM, ONE OF 35 SEMIPROFESSIONAL TRAINING PROGRAMS AT CITY COLLEGE OF SAN FRANCISCO, COMBINES GENERAL EDUCATION, RELATED BUSINESS INSTRUCTION, HOTEL AND RESTAURANT CLASSES, FOOD PREPARATION AND SERVICE TRAINING, AND WORK EXPERIENCE. THIS DESCRIPTION OF THE PROGRAM INCLUDES (1) PURPOSES AND OBJECTIVES, (2) CURRICULUM,…
Descriptors: Administrator Education, Food Service, Hotels, Private Financial Support
Yackman, Bernardine – 1979
This paper chronicles the attempt by the Sudbury Board of Education (Ontario) to minimize the addiction of the children and teenagers in its schools to "junk foods." The plan involved the teaching of good eating habits and the principles of nutrition in food choices. The program used a variety of pedagogical and merchandising strategies to effect…
Descriptors: Board of Education Policy, Dental Health, Eating Habits, Food Service
Bowles, Dorothy, Ed. – 1977
Objectives of this state survey of school food service programs in Wisconsin public schools focused on (1) nutrition education in the schools, (2) students' food selection practices, (3) improving nutrition education and (4) increasing awareness of nutritional considerations. Four questionnaires were administered to stratified, randomly selected,…
Descriptors: Administrator Attitudes, Food Service, Nutrition, Nutrition Instruction
Miller, William O'Donnell – 1968
A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…
Descriptors: Bibliographies, Cost Effectiveness, Design Requirements, Dining Facilities
Kentucky State Dept. of Education, Frankfort. Bureau of Administration and Finance. – 1968
A concise reference guide for Kentucky school administrators and purchasing officials regarding desirable purchasing practices. The size of the school system will determine the manner in which the purchasing program should be implemented. Although methods may vary, the principles of good management are applicable to both large and small school…
Descriptors: Educational Finance, Equipment Standards, Equipment Storage, Food Service
Utah State Board of Education, Salt Lake City. – 1967
Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…
Descriptors: Bibliographies, Design Requirements, Dining Facilities, Equipment Maintenance
Luck, Joan; Cazier, Amelia – 1977
This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Service, Food Standards
Child Development Services Bureau (DHEW/OCD), Washington, DC. Project Head Start. – 1967
This booklet, designed to assist Project Head State personnel responsible for food programs, presents an extensive food buying guide and more than 40 recipes suitable for a Head Start feeding program. The food buying guide list buying information for food to be used by Project Head Start Centers serving breakfasts, lunches, and/or snacks. For each…
Descriptors: Breakfast Programs, Consumer Education, Cooking Instruction, Food
Lee, Jasper S., Ed.; Wood, Charles B. – 1975
The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…
Descriptors: Cooking Instruction, Equipment, Food, Food Processing Occupations
