This article discusses employment trends in retail trade as well as in key industry groups since 1973. In addition, it explores the changing demographic, occupational, and earnings characteristics of retail trade workers, as well as the incidence of self-employment in the industry. (Author/CT)

Reviews the debate and existing evidence on the quality of work experience programs for high school students and calls attention to the possible advantages of using the school itself as a student work site. Describes two student-run, school-based restaurants and surveys their graduates' attitudes and career outcomes. (KH)

Photographs and jury comments on each of the 14 colleges which won awards. (RG)

Examined reduction of noise levels in an elementary school lunchroom as a function of feedback. Results indicate that feedback plus reinforcement was effective in reducing noise levels. Feedback only was also effective, but to a lesser degree. No relationship existed between noise level and other behaviors. (Author/BEF)

Changes in food service options on college campuses can be directed and controlled if appropriate analysis of factors contributing to improvement is conducted. (JD)

Describes how college dining services are providing students with more nutrition information than ever, and finding much of it ignored in favor of pizza and french fries. (EV)

More and more colleges are building fancy residence halls and improving their grounds to stand out in an increasingly competitive market for freshmen. Colleges are also finding that they must upgrade their dining halls because students are going off campus for pizza and other fast food. (MLW)

Provides guidelines that school administrators can use to increase student participation in cafeteria lunches. Redesigned features, employee appearances, and use of decorations are discussed, as are using prepared foods and disposable utensils to cut labor time, and marketing the cafeteria to parents to raise their perceptions. (GR)

The Cafeteria Power Plus project examined whether a cafeteria-based intervention would increase the fruit and vegetable (FV) consumption of children. Twenty-six schools were randomly assigned to either an intervention or control condition. Baseline lunch observations of a sample (N = 1668) of first- and third-grade students occurred in the spring…

In many middle schools, poor student lunchtime behaviour is an ongoing problem. Such behaviour can have a detrimental effect on a school's climate and culture, which can in turn degrade the quality of learning that occurs in the classroom. As a result, improving students' lunchtime behaviour should be a priority for staff. One solution is to make…

As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…