This paper contributes to the ongoing debate about the relationship between the social and the individual as it is enacted in personal learning and the remaking of cultural practices through work. It discusses progress in a two-year study of the work, working lives and learning of 12 individuals: four groups of three employees each. The concept of…

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 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…

A guide for planning elementary school facilities designed to aid architects and school staff when interpreting the needs of children and the school program in relation to space, arrangement, and facilities. General information regarding school planning, educational objectives, curriculum, and instruction to architects is contained. Various kinds…

Describes RESTSIM, an interactive computer simulation program for graduate and upper-level undergraduate management, marketing, and retailing courses, which introduces naive users to simulation as a decision support technique, and provides a vehicle for studying various statistical procedures for evaluating simulation output. (MBR)

This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

Interracial interaction patterns were observed in a school whose sixth and seventh grades came close to meeting Allport's conditions conducive to improved intergroup relations. As predicted, compared to students who entered the school's eighth grade the previous year from largely segregated schools, these students interacted more across racial…

Presents K-12 and college common areas considered outstanding in a competition, which judged the most outstanding learning environments at educational institutions nationwide. Jurors spent two days reviewing projects, highlighting concepts and ideas that made them exceptional. For each citation, the article offers information on the firm, client,…

This article chronicles the authors' effort to construct a pedagogical exercise to help students connect food consumption to social class membership through the analysis of restaurant menus. Similar to Albers and Bach's (2003) use of music as an element of popular culture, the authors use food to convey sociological concepts related to social…

The ideal school cafeteria includes a salad bar and serving tables with healthy food items. Certain cafeteria pitfalls, such as a noisy or stuffy atmosphere, can be avoided by good administration. Specific guidelines on campaigning for better school food consist of building a community coalition that holds public meetings, learning about the…