The study focused on construction waste reduction awareness as a step within Education for Sustainable Development (ESD) at the University of Nigeria, Nsukka. The method of collaborative action research was used with a questionnaire as an instrument. Data collected from 61 participants were analyzed using descriptive statistics (percentage, mean,…

This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

Urges that durability of equipment is not the only criteria for purchasing. Rather, equipment should be purchased for its continued usability a few years hence. (JF)

This second article in a series on inventory control outlines the importance of the warehouse and its part in providing good logistical services. (Author/MLF)

Examines the need for medium to large academic libraries to have a policy for staff use of microcomputers. Key issues that should be covered in such a policy are outlined, including rules for acquisition and use, compatibility of hardware and software, and data administration. A model policy is provided. (CDD)

Facility planning and the integration of industrial education with total school programs are discussed with regard to safety, health, budgeting, and the effects of environment upon learning and teaching. Standards for equipment selection, purchasing, and usage are given, along with equipment and supplier lists. Facility guidelines and requirements…

This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcement of the…

This revised outline of a 1962 address contains general guidelines considered still useful for practicing school business administrators. Introductory "general observations" and a preamble give advice about good personal qualities, policy and planning practices, and relations with school boards, community, staff, and fellow professional…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…