This module on communications is intended to take the hospitality supervisor or manager through the basics of everyday communications, covering the theory as well as the practical aspects of routine business activities. The material is presented in a self-instructional format in six sections. At the beginning of each section is a statement of the…

This Unified Sciences and Mathematics for Elementary Schools (USMES) unit challenges students to promote changes that will make eating in school more enjoyable. The challenge is general enough to apply to many problem-solving situations in mathematics, science, social science, and language arts at any elementary school level (grades 1-8). The…

Interest in the school lunch program and nutrition education has been growing throughout the Nation over a period of years, especially since the enactment of the National School Lunch Act in 1945. School administrators, teachers, members of school boards, school lunch managers, parents, and others are asking the Office of Education pertinent…

This guide, which was developed as part of Texas' home economics education program, is intended to assist teachers of a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The first 40% of the approximately 600-page guide consists of strategies for teaching each of 29 essential…

This guide is designed for use in investigating college athletics program compliance with Title IX of the Educational Amendments of 1972, prohibiting sex discrimination in programs and activities receiving federal financial assistance. It is organized to assist investigators from the time a complaint is received or compliance review scheduled to…

This module on rights and responsibilities is intended to introduce the hospitality manager or supervisor to sound personnel management practices that comply with the law. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

In both France and the United States, restaurants remain the hotel and catering sector's main employer. In France, 25% of hotel and catering personnel are self-employers versus fewer than 5% in the United States; however, the growth of hotel and restaurant chains in France may eventually limit opportunities for creating an independent activity.…

This book explores the causes of tuition inflation, using Cornell University (New York) as a prototypical institution. There are 9 sections with 20 chapters. Section 1, "Setting the Stage," includes (1) "Why Do Costs Keep Rising at Selective Private Colleges and Universities?" and (2) "Who Is In Charge of the…

This booklet highlights the efforts of four hospitality employers and one "intermediary" organization connecting workplace experiences to classroom learning for secondary school students. The introduction presents a series overview and lists the names, locations, and featured practice of the employers and organizations. The next sections…

This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…