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Download full textMYRICK, RICHARD – 1965
THIS REPORT DISCUSSES ENVIRONMENTAL CONSIDERATIONS IN THE DESIGN OF DENTAL SCHOOL FACILITIES AS RELATED TO THE EDUCATIONAL NEEDS OF STUDENTS AND FACULTY. TWO TYPES OF NEEDS ARE IDENTIFIED--(1) PHYSICAL, INCLUDING A FUNCTIONAL ANALYSIS OF THE PHYSICAL NEEDS IMPOSED BY THE TASKS TO BE DONE, AND (2) PSYCHOLOGICAL, INCLUDING MOTIVATIONAL, SOCIAL, AND…
Descriptors: Building Design, Classrooms, Clinics, Corridors
BUTTS, PORTER; AND OTHERS – 1966
THE COMBINATION OF TWO OR MORE ACTIVITIES INTO A MULTIPLE-USE SPACE WILL PROVIDE PROGRAMMING FLEXIBILITY FOR THE COLLEGE UNION WITH A CONCOMITANT SAVINGS IN CONSTRUCTED SPACE AND CONSTRUCTION COSTS. TO ILLUSTRATE THE POSSIBLE COMBINATIONS OF UNION FUNCTIONS WHICH CAN BE ACCOMPLISHED, TWENTY STUDIES EXAMINE SUCH COMBINATIONS AS UNION AND CONFERENCE…
Descriptors: Acoustics, Auditoriums, Building Design, Construction Costs
Frantzreb, Arthur C.; Marcus, Melvin M. – 1972
A trustee-in-residence plan is proposed as a possible solution to the problem expressed by governing board members who feel they rarely have the opportunity to develop any real knowledge about their institutions. The plan calls for establishment of a permanent, rotating residency program to permit really interested members to spend most or all of…
Descriptors: Administrators, Athletics, College Administration, College Environment
Ohio State Dept. of Health, Columbus. – 1968
Guidelines are presented for planning a food service operation which is defined as any place kept or maintained for the purpose of preparing or serving meals or lunches for a consideration. Brief discussions are presented pertaining to the value of planning and the preparation and use of plans and specifications. Recommendations and specifications…
Descriptors: Dining Facilities, Dishwashing, Equipment Standards, Facility Guidelines
Peer reviewedJournalism Quarterly, 1985
Offers summaries of research dealing with (1) judges' perceptions of the fair trial-free press issue, (2) ethical journalism, (3) media agenda setting with environmental issues, (4) local predictors of basic and pay cable television subscribership, and (5) restaurant critics. (FL)
Descriptors: Cable Television, Conservation (Environment), Dining Facilities, Ethics
Heidelberg, Richard L. – Phi Delta Kappan, 1971
Warns against the dangers of allowing a student too much freedom in choosing his curriculum. (JF)
Descriptors: Basic Skills, Core Curriculum, Cultural Education, Curriculum
Goodfriend, Harvey – Coll Univ Bus, 1970
Descriptors: Administration, Attitude Change, Campus Planning, Dining Facilities
Hazeltine, Keith – Coll Univ Bus, 1970
Discussion of dining problems on urban campuses. (IR)
Descriptors: Costs, Dining Facilities, Expenditure per Student, Food Handling Facilities
Peer reviewedKoorland, Mark A.; Cooke, Janice C. – Teaching Exceptional Children, 1990
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)
Descriptors: Consumer Education, Daily Living Skills, Decision Making, Dining Facilities
Schweitzer, Diane K. – American School Board Journal, 2002
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.…
Descriptors: Dining Facilities, Educational Facilities Improvement, Flexible Facilities, Food Service
Direct linkSoliah, LuAnn; Walter, Janelle; Antosh, Deeanna – College Student Journal, 2006
Food preparation practices have changed dramatically in the past fifty years. This study was designed to quantify food preparation knowledge and practices of college women, to assess the reasons why they do not prepare certain foods, and to determine the frequency of eating outside the home. Distinct food preparation ability emerged (high, medium,…
Descriptors: Females, College Students, Health Conditions, Food
Butler, Scott M.; Hartzell, Sarahmona; Bickers Bock, Lindsey B. – Perspectives in Peer Programs, 2006
Recent empirical investigations and epidemiological trends promulgate the need for effective sexual health education and advocacy programs based on the needs of college students. While many peer-based programs are reliant on pedagogical strategies, additional advocacy programs are needed to resolve the difficulties associated with reaching target…
Descriptors: Campuses, Contraception, Health Education, Prevention
Miller, William O'Donnell – 1968
A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…
Descriptors: Bibliographies, Cost Effectiveness, Design Requirements, Dining Facilities
Utah State Board of Education, Salt Lake City. – 1967
Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…
Descriptors: Bibliographies, Design Requirements, Dining Facilities, Equipment Maintenance
Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition. – 1974
This guide is designed to assist Federal and State agencies, local school authorities, and other personnel concerned with planning or equipping school food service facilities. The document indicates the minimum quantity of equipment needed to efficiently operate a school food service by specifying the type, size, and quantity of equipment required…
Descriptors: Dining Facilities, Dishwashing, Equipment Standards, Facility Guidelines
