Outlines service costs, meal planning, and physical arrangements for those in charge of meal functions, whether they be large board dinners or small administrator luncheons, and held at restaurants, hotels, or school cafeterias. (KS)

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

A satellite seminar on large-scale food production equipment discusses ways child nutrition personnel can maximize use of existing equipment, considers research related to use of existing equipment, explains plan reviews for equipment selection and purchase, and explores new equipment options. Examples illustrate use of planning or modernizing…

Schools are encouraging investment in cafeterias that can be used for a variety of purposes. The successful redesign of the George Rogers Clark Middle School/High School cafeteria in Hammond, Indiana, resulted in an up-scale-style dining area where students could also connect to the Internet for homework and research during breakfast and lunch.…

Under new management! This cafeteria rates four stars for food, atmosphere and working and learning together. (Editor)

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with table appointments and to illustrate table covers for breakfast, luncheon, and dinner; for counter and cafeteria service; and for banquets and buffets.…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with kinds of dining room and food-service work other than serving food directly to a guest. Illustrated information sheets and learning activities are provided…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with efficient table clearing and cleaning duties. Illustrated information sheets and learning activities are provided in these areas: table clearing and cleaning…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with how to serve guests in a food establishment. Illustrated information sheets and learning activities are provided in these areas: greeting quests and…

This booklet is intended for classroom use in first-year high school French to acquaint students with the McDonald's fast food restaurants in Paris. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Parisian McDonald's, (2) set up a miniature McDonald's in the classroom, (3) order…

This booklet is intended for classroom use in first-year high school Spanish to acquaint students with the McDonald's fast food restaurants in Costa Rica. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Costa Rican McDonald's, (2) set up a miniature McDonald's in the classroom,…

This document contains a student assignment book with 22 assignments for a course in food service management and a teacher's guide with answers to the assignments and tips on presenting the lessons to which they pertain. The assignments cover the following topics: career opportunities; entering the food service industry; classifications of…

This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…