The most efficient and modern methods for cleaning and sanitizing school facilities are presented for the benefit of school custodians. Careful attention to the total school environment can be supportive of the general education program and at the same time make a sound contribution to the health and health education. Topics discussed include--(1)…

This manual analyzes techniques and procedures for determining needs for major types of general support facilities (i.e., athletic/physical education facilities, recreation facilities, lounges, residential facilities, dining halls, and student health facilities.) In general, these facilities reflect an institution's method of providing for…

Surveyed college food service operations to determine how managers plan to meet the challenge of the 80s. Topics included meal plans, customer relations, menus, facilities, conservation, financial analysis, and computer usage. Suggests food service managers must be innovative and competitive in the face of declining enrollments. (JAC)

Seven articles on hospitality management training discuss the following: computerized management games for restaurant manager training, work placement, real-life exercises, management information systems in hospitality degree programs, modular programming, service quality concepts in the curriculum, and General National Vocational Qualifications…

Teaching Tolerance's Mix It Up program encourages students to take active roles in improving the social climates of their schools. best known for the annual Mix It Up at Lunch Day--November 15 this year--the program also offers mini-grants for student-centered activites outside the classroom aimed at helping ease tensions and improve relations…

This coordinator's guide for a module on waiters and waitresses, one of a series of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures,…

This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on duties of the cashier. Materials provided in this guide for coordinator use include a student progress chart; a job…

This coordinator's guide consists of materials for use in implementing four individualized units that have been developed for students enrolled in cooperative part-time training and are employed in fast food restaurants. Addressed in the individual units are the following occupations: cashier (DOT No. 211.462-010), counter attendant (DOT No.…

This directory of Middle Eastern resource materials in or near Connecticut is designed for use by educators, librarians, media specialists, and the general public. The Middle East is defined as the part of the world known as Southwest Asia/North Africa (SWANA). The information is organized under ten major categories: associations and…

This guide to basic principles of school design presents diagrammatic explanation of various developed standards and planning suggestions. The first section schematically develops patterns of school activity for primary, elementary, and high schools. The second discusses organization of activities--(1) contour adjustment, (2) landscaping, (3)…

This supplement to the Basic Course in Italian developed by the Defense Language Institute provides area background information on a variety of topics. They include: (1) housing and servants, (2) dining and a glossary of gastronomic terminology, (3) driving in Italy, and (4) relations with the police. The appendix contains material on: the Italian…

The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical…

Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages…

This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…