Written to teach deaf students skills in food services, this guide and the two related documents (see note) present practical skills needed to work in a school dining room setting serving approximately two hundred students and faculty. Eleven units are included, with each unit containing from three to eleven lessons. Each lesson includes an…

This manual is intended to help create and sustain good relations between purchasers and suppliers of foods and related products. It is designed to guide anyone involved in the purchasing function: purchasing officers and managers in medium and large establishments, food and beverage managers, catering managers, chefs, caterers, restaurateurs,…

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 annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…

The process of establishing and maintaining relations with a contract feeder is reviewed. Initial contact, reasons for the contact, contract negotiation, key people involved, and the ultimate tools of measurement are mentioned. Possible goals and objectives to be specified to a negotiating contractor are suggested. Items to be covered in the…

Describes how the elementary school at Oakham, Massachusetts, improved nutrition habits, increased student participation, and reduced waste in its lunch program through a program called MUNCH (Multiple Unit of Nutritional Care and Health). MUNCH involves family-style meals instead of cafeteria lines, expanded nutrition education, and periodic…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an…

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…

Presents educational facility citation award winners of the American School and University Interiors Showcase for design of common areas, classrooms, libraries and media centers, and cafeterias/food service. The architectural firm responsible is listed for each entry as are the square footage involved, costs, completion date, and a brief…

In Ohio, a food service program is partnering with a national restaurant chain to help students with learning disabilities transition from school to work. The Greene County Career Center in Xenia, Ohio, has a food service program satisfying the appetites of visitors, students and staff, as well as meeting the training goals of students with…

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 third and final volume of a study on the future of the food service industry contains the technical papers on which the information in the previous two volumes was based. The papers were written by various members of the Pennsylvania State University departments of economics, food science, nutrition, social psychology, and engineering and by…