This report is the successor to "Help Wanted: Projections of Jobs and Education Demand through 2018," in which researchers examined the connections between educational attainment and educational demand in the labor market. In this report, the authors update the jobs projected to be available through 2020, using a macro-micro modeling…

The recession that began in December of 2007 is already 30 months old, but the U.S. economy will not recover its pre-recession employment levels for at least another two years. From there, it will take an additional three years to make up for lost growth and create a job market strong enough to employ both the casualties of the recession and the…

This guide is intended to help employees in the hotel and catering industry to cut costs without cutting corners by showing more concern to cost containment measures and increasing personal productivity. The first three sections discuss the importance of the individual employee's behavior to overall cost containment in the workplace, and different…

The graduate of the Cook apprenticeship program is a certified journeyperson who will be able to: (1) responsibly do all work tasks expected of a journeyperson; (2) be able to supervise, train and coach apprentices; (3) know the required sanitation standards and regulations in order to produce wholesome food; (4) have a thorough knowledge of…

These individualized self-paced student materials for a high school/postsecondary-level course for meatcutters are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The five-chapter course discusses the knowledge required of meatcutters to…

The guide presents key steps in establishing hospitality education curricula, based on recommendations of more than 300 surveyed educators and industry personnel and on information from over 60 proposed or existing curricula. The scope of the hospitality industries is described as including the categories of food service, lodging, tourism, and…

This plan of instruction, teaching guide, and student study guides/workbooks for a secondary-postsecondary level course for diet therapy specialists comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. Purpose of the 114-hour course is…

Project Career Exploration's overall purpose was designing and implementing a method of providing juniors and seniors in high school with career exploration opportunities relative to the occupational programs offered by the Waukesha County Technical Institute and other postsecondary institutions. Course outlines make up the body of the report,…

This publication contains competency task lists that address principal entry-level and career-sustaining jobs in the occupational categories of general merchandise retailing, food service management, and business and personal services marketing. Section I, Development of the Competency Task Lists, provides details on how the competencies were…

This document on food marketing for supermarket special departments contains both a student's manual and an answer book/teacher's guide. The student's manual contains the following 11 assignments: (1) supermarkets of today; (2) merchandising; (3) pharmacy and cosmetics department; (4) housewares and home hardware; (5) video/camera/electronics…

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 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,…

This document contains information for home economics occupations in Illinois in seven sections. The first part provides lists of employability skills for the following: food preparation and service worker, fashion designer, dietetic technician, and service coordinator/consumer assistant/concierge. The second section contains task analyses for the…

These eight case studies illustrate the capacity of United Kingdom Colleges of Further Education to respond effectively to training needs of local industry and commerce. Case 1 demonstrates shifts across a range of local authority colleges towards provision in the new information technologies and the service industries. Case 2 illustrates a…

A party of vocational educators from the United Kingdom (UK) traveled to the Federal Republic of Germany (FRG) to examine West German vocational education and training for the hotel and catering industry. During the study, the investigators examined the training with respect to regulations, the content of training, and the structure of the…