This book offers educators ideas, plans, games, and reproducibles for making the school cafeteria into an inviting place where students can learn and have fun. Chapter 1, "The Dreaded School Cafeteria Scene," discusses observing the big picture and getting others involved. Chapter 2, "What Could Be," helps create a vision of…

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…

This article describes how classroom discussion and field trips can be used to teach students with disabilities to engage in comparative shopping and informed choice making when they dine in fast food restaurants. (JDD)

Elementary teachers can help students consider how much trash they create by analyzing lunchroom waste. Students research the problem, brainstorm lists of items thrown away, and monitor the cafeteria, counting items and collecting data. They enter information into a spreadsheet which the class examines to search for alternatives. (SM)

This guide was developed to help students in West Virginia learn healthy eating habits and attitudes, primarily by preparing and eating food. The guide suggests activities, recipes and resources to help students: (1) enjoy a variety of nutritious foods; (2) feel competent about trying unfamiliar foods; (3) understand cultural influences on food…

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…

Practical suggestions for improving the mealtime environment in child care centers are provided for child development personnel. Nine factors to ensure a successful mealtime environment are given along with suggestions for introducing new foods and for encouraging independence and socialization during mealtime. A section dealing with special…

A series of short texts focus on German eating habits and types of eating establishments. Vocabulary is glossed in the margin and each text is followed by comprehension questions. Menus from a restaurant, an inn, and a fast-food restaurant; vocabulary exercises; a word search puzzle and its solution; and directions in English for conversational…

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…