This study explored opinions, concerns, and recommendations regarding care of Type 1 diabetes in schools. Thirty adolescent females and their parents participated in semi- structured, individual interviews that were audiotaped, transcribed, coded, and qualitatively analyzed. Responses emerged in three categories: (1) knowledge/training of school…

Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

This bibliography represents a collection of 1,300 book volumes and audiovisual materials collected by the Luzerne County Community College Library in support of the college's Hotel and Restaurant Management curriculum. It covers such diverse topics as advertising, business practices, decoration, nutrition, hotel law, insurance landscaping, health…

Purpose: The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches. Methods: Researchers observed food and beverage contents of 333 home packed lunches at four north Texas elementary schools. Nutritionist Pro was used to analyze lunches for calories,…

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…

A study of the food sector in Denmark was limited to the slaughterhouse, dairy, beverages sectors. The food sector was the most important single industry in the Danish economy. It was the largest manufacturing sector, generated one-third of total manufacturing, and comprised approximately 8 percent of the total Danish gross domestic product. It…

This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…

This color-coded committee report identifies the skills and knowledge required by employees in the hospitality/tourism/recreation occupational area. The reports of four subcommittees focused on food/beverage, hotel/motel, recreation/leisure, and travel/tourism skills are also included. Introductory materials include a general statement of the…

This guide, which was developed as part of Texas' home economics education program, is intended to assist teachers of a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The first 40% of the approximately 600-page guide consists of strategies for teaching each of 29 essential…

This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on food service. This program is designed to run 24 weeks and cover 15 instructional areas: orientation, sanitation, management/planning, preparing food for cooking, preparing beverages, cooking eggs, cooking meat, cooking vegetables,…

Designed to assist home economics teachers in providing a training program to prepare high school students for jobs in foods occupations, this curriculum guide contains a two-year course of study in occupational foods. The first-year program consists of nineteen units, as follow: (1) introduction to food service occupations; (2) sanitation; (3)…

Owners or managers of 34 small and medium-sized hotels and restaurants in the Assiniboine Community College area were interviewed to acquire information for an entrepreneurial, regional hotel and restaurant (H/R) management training program in Manitoba. A literature review revealed the following: employability, vocational technical, and business…

To investigate the effects of instrumental eating on food preferences, 45 preschool children were assigned to either instrumental eating or control conditions. Preference data obtained before and after a series of snack sessions (consisting of milk beverages) demonstrated a significant negative shift in preference for the instrumental groups.…

This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for…

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…