Britain's National Vocational Qualifications (NVQs) are work qualifications that measure what an employee or potential employee can do as well as how much he or she knows and understands about a particular job. Used as written proof of usable workplace skills that can be put to profitable use by an employer, NVQs range from basic Level 1, for…

Designed for use with elementary students, 44 activities using a restaurant theme integrate creative thinking and decision-making skills with language arts, mathematics, and art. The activities, which can be used independently by the students, deal with types of restaurants, names and themes, floor plans, interior and exterior design, house…

This article describes a food and restaurant project undertaken by 6-year-old children in a bilingual school in Mexico City. The teacher who conducted this study illustrates the children's involvement in this investigation through photographs, samples of their work, and explanations.

As part of the Maryland Longitudinal Study of 772 students entering the University of Maryland, College Park (UMCP) in 1980, the use and ratings of UMCP campus services by students in the third year of the study were analyzed. Findings included the following: (1) Representative Group (containing members of all ethnic groups) and Black Group…

Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations…

This workbook parallels the manual, "Food Service" (see related note), and is designed to assist the language arts or foods service teacher in helping deaf students cope with problems of reading the parallel text. The language system used in this text is based upon the Roberts English Series, which uses a linguistic approach to teaching language…

This paper describes the different methods used to evaluate individually configurable multimedia materials developed for the Horizon project, a program designed to increase employment opportunities for students with disabilities or learning difficulties. The project established a working cafe/restaurant in East London staffed by the students. Part…

Developed through a modified DACUM (Developing a Curriculum) process involving business, industry, labor, and community agency representatives in Ohio, this document is a comprehensive and verified employer competency profile for food production, management, and service occupations. The list contains units (with and without subunits),…

This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management;…

This competency-based module uses the Ocean County (New Jersey) Vocational-Technical Schools curriculum-infused model for infusing basic skills instruction into vocational education. The model demonstrates the relationship of vocational skills to communication, mathematics, and science. The document begins with a philosophy statement; preface; a…

This newly revised guide provides basic technical resource material, with the basic objectives of presenting within one publication (1) updated architectural criteria aimed at realistic accessibility, and (2) essential information necessary to provide for the needs of physically handicapped people on campuses. All criteria have been chosen in view…

The first Canadian attempt to provide a comprehensive educational environment to satisfy the demands for "flexibility" in the educational continuum from kindergarten to grade 13 is discussed. The complex integrates three levels of learning into one campus, providing facilities for collegiate pupils, senior school students, and junior…

Special education and school equipment for handicapped students, particularly for those in wheel chairs, are outlined with suggestions for increasing the quality and effectiveness of special education instruction. Guidelines are given for the provision of an adequate learning environment for handicapped students. Special furniture and equipment is…

Owners or managers of 34 small and medium-sized hotels and restaurants in the Assiniboine Community College area were interviewed to acquire information for an entrepreneurial, regional hotel and restaurant (H/R) management training program in Manitoba. A literature review revealed the following: employability, vocational technical, and business…

This module on accommodation operation is intended to help supervisors or managers achieve a balance in the day-to-day running of the premises and plan for a smooth and successful future. Much of the material is concerned with the housekeeping aspects of accommodation management. The material is presented in a self-instructional format in seven…