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Powers, Thomas F. – 1975
Based on a study on the future of the food service industry, volume I of this three-volume report contains a series of scenarios intended to make 10- to 15-year projections into the future of the food service industry and to serve as a basis for replanning the vocational-technical curricula in the food service area. The scenarios are…
Descriptors: Economic Change, Food Service, Futures (of Society), Occupational Home Economics
Miller, Sandra W.; Busch, Karen V. – Illinois Teacher of Home Economics, 1987
The authors describe a vocational rehabilitation program initiated in Lexington, Kentucky, to help handicapped individuals train for the food service industry. The program features a community-based wholesale food comissary. (CH)
Descriptors: Cooperative Programs, Disabilities, Food Service, Occupational Home Economics
Download full textDade County Public Schools, Miami, FL. – 1972
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…
Descriptors: Behavioral Objectives, Course Content, Curriculum Guides, Food Service
United Cerebral Palsy of Monmouth and Ocean Counties, Long Branch, NJ. – 1985
A project was undertaken to create a training program to prepare individuals with cerebral palsy for employment in various food service situations. A project advisory committee, which consisted of representatives of corporate business, public institution restaurants, catering services, and staff of an agency serving clients suffering from cerebral…
Descriptors: Admission Criteria, Adult Education, Adult Programs, Advisory Committees
Cozine, June; And Others – 1968
Curriculum guidelines for teacher use in organizing and teaching a course to prepare 11th and 12th grade students for entry level food service occupations were developed as part of a pilot study which is reported in VT 006 870. The 1-year program requires 2 hours daily plus 10 hours per week on-the-job work experience. Content areas are: (1)…
Descriptors: Curriculum Guides, Food Service, Foods Instruction, Grade 11
Ministry of Education, Copenhagen (Denmark). – 1983
This information booklet on vocational education in Denmark begins with a listing of the eight fields of study into which vocational education is divided. These fields are (1) the construction industry; (2) the graphic industries; (3) commerce, clerical trades, and public administration; (4) the iron and metal industries; (5) agriculture,…
Descriptors: Agricultural Education, Apprenticeships, Building Trades, Cooperative Education
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
Marshall, Martha; And Others – 1976
Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…
Descriptors: Cooking Instruction, Curriculum Guides, Elective Courses, Food Service
Hawley, Dean A.
The tremendous growth of the food service industry has created a need for well-trained employees in the restaurant business. This manual provides material for waiter and waitress training in developing the overall required skills. The course is presented in four major sections: (1) relations-human and customer, (2) sanitation and food handling,…
Descriptors: Course Content, Curriculum Guides, Food Service, Human Relations
BARNARD, MILDRED B. – 1967
COMMERCIAL FOOD PROGRAMS AT THE NONBACCALAUREATE LEVEL WERE STUDIED TO HELP EDUCATIONAL AND INDUSTRIAL LEADERS IMPROVE EXISTING PROGRAMS AND ESTABLISH NEW ONES. OF THE 37 INSTITUTIONS KNOWN TO HAVE SUCH A PROGRAM AND ALL STATE DEPARTMENTS OF EDUCATION CONTACTED BY LETTER, INFORMED OF THE PURPOSE OF THE PROJECT AND ASKED TO SUBMIT CURRICULUM…
Descriptors: Colleges, Curriculum Development, Educational Programs, Employment Opportunities
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
Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences. – 2000
This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…
Descriptors: Adjustment (to Environment), Behavioral Objectives, Career Development, Competence
Mumme, Debbie; Koukel, Sonja – 2002
This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…
Descriptors: Business Education, Career Development, Cooks, Dining Facilities
Jenkins, Sandra; Dennis, Pamela – 1986
This curriculum guide is designed to provide a comprehensive educational base for food service programs. It is suitable for use in one- or two-year programs, although instructors in one-year programs will have to be selective in choice of topics. The guide is divided into 14 curriculum topics. Each topic area includes student competencies; a…
Descriptors: Administration, Cooking Instruction, Curriculum Guides, Equipment Utilization
Douma, Elaine L. – 1977
Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…
Descriptors: Behavioral Objectives, Career Education, Cooking Instruction, Food Service
