Standards for school maintenance, pupil transportation, and food service are discussed within the larger scope of standards for Georgia school systems. The school plant, the library, and school food service are discussed under the heading of standards for public schools. Eight to ten criteria are listed for each category with either an R, E, or D…

To meet the growing need for trained workers in quantity food preparation, guidelines are offered for organizing courses in vocational and comprehensive high schools to prepare students for entry level occupations. Advisory committees composed of industry representatives, employees, and the public can help the school develop plans, organize the…

Uncontrollable factors exist in any situation and must be met as they arise. The University of Minnesota has adopted the assumption that the future will in some respects follow the pattern of the past. The traditional method of basing space needs on square footage per student does not take into account increased demands for space that result from…

The Subcommittee met to examine the attitudes and the administration's response to the hunger and the malnutrition of farmworker children. Some questions asked were: (1) What programs had been developed to meet the food and nutritional needs of farmworker families? (2) Were they properly administered? If not, why not? (3) Were there sufficient…

The Couzens Machine is a computerized learning exchange and information service developed for the residents of Couzens Hall, a dormitory at the University of Michigan. Organized as a collective within the framework of a course and supported by an instructional development grant from the Center for Research on Learning and Teaching, the Couzens…

The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the catering occupation. The document opens with a brief introduction followed by a job description. The bulk of the document is presented in table form. Nine duties are broken down into a number of tasks…

To relate the three major aspects of the home economics program at the secondary level, a curriculum model consisting of education for homemaking and family life, education for employment utilizing home economics knowledge and skills, and pre-professional education was developed by the director of the Department of Vocational and Technical…

The 251 research abstracts, dated 1956-1968, are arranged under these areas: (1) Industry Statistics and Feasbility Studies, (2) Merchandising, (3) Purchasing, (4) Facilities Design and Operations Analysis, (5) Commissary Operations, (6) Finance and Cost Control, and (7) Personnel Management. Research gaps, determined through interviews with…

This document reviews Federal and State school food programs, discusses financial problems caused by rising costs, and recommends processes and techniques that will assist school officials in management processes such as PPBS and systems analysis. The document also presents ways to best allocate limited resources, and examines future funding…

This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

Especially designed for students who show management potential, this course is designed to teach effective management and control of the food service area of an establishment. Emphasis is placed on labor control, supplies (other than food), utilities, laundry, and uniforms. Course content includes goals, specific objectives, management, labor…

This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…

This study includes a brief description of Delaware's public school finance program, the findings of seven special studies, an evaluation of Delaware's public school finance program, and recommendations for improvement of the school finance program. The major part of the publication considers each of the seven special studies in detail. Topics…

In the first phase of this study (see ED 040 133), data revealed that lunchroom aides constituted the largest category of paraprofessionals in both paid and voluntary respects. Inasmuch as the lunchroom aide was found to be the most common paraprofessional, the decision was made to study this type of paraprofessional in depth. Questionnaires were…