This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the questionnaires used in the study. Section 1 gives a report overview and acknowledgements. Section…

GUIDELINES FOR CREATING IMPROVED EDUCATIONAL ENVIRONMENTS ARE PRESENTED WITH SUPPLEMENTARY DRAWINGS, DIAGRAMS, AND PHOTOGRAPHS. POLICY DECISIONS ARE RELATED TO--(1) THE SCHOOL'S RESPONSIBILITY TO THE FUTURE, (2) INDUSTRY'S RULE IN EDUCATION, AND (3) BUILDING PROGRAM RESPONSIBILITIES. EDUCATIONAL PLANNING IS DISCUSSED IN TERMS OF--(1) ART…

THIS FOLLOWUP STUDY EXAMINES THE PROGRESS OF THE LOS ANGELES CITY AND COUNTY SCHOOLS IN IMPLEMENTING THE EDUCATIONAL RECOMMENDATIONS IN THE REPORT OF THE MCCONE COMMISSION, THE GOVERNOR'S COMMISSION ON THE LOS ANGELES RIOTS. IT PRESENTS DATA, SUPPLIED BY THE ADMINISTRATIVE STAFF OF THE SCHOOL DISTRICTS, ON DOUBLE SESSIONS AND UNUSED CLASSROOMS,…

Equal status within the contact situation, shared goals, cooperate dependence in reaching these goals, and the support of authorities, law or custom are the criteria which Allport (1954) argued were vital for promoting positive interracial attitudes and behavior. The study reported here investigates the development of interracial interaction…

This report details a study by the United States General Accounting Office (GAO) of food safety in public schools. The study examined: (1) the frequency and causes of reported food-borne illness outbreaks associated with the federal school-meal programs; and (2) the practices that federal, state, and local governments, as well as other food…

The success of any high school depends largely upon the planning of its building. The wise planning of a high-school building requires familiarity with school needs and processes, knowledge of the best approved methods of safety, lighting, sanitation, and ventilation, and ability to solve the educational, structural, and architectural problems…

This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcement of the…

This module on space management is intended to help supervisors or managers make more profitable use of existing areas in their establishment. An imaginary licensed house is used as a case study to show the steps involved. The material is presented in a self-instructional format in five sections. At the beginning of each section is a statement of…

This coordinator's guide for a module on dining room attendants, 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 coordinator's guide for a module on restaurant hosts and hostesses, one 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 half 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 the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a…

This paper describes Horizon, a European-funded project designed to increase employment opportunities for students with disabilities or learning difficulties. The project established a working cafe/restaurant (Cafe Horizon) in East London staffed by students. Part of the project involved the creation of multimedia units linked directly to Level 1…

Data drawn from the Sophomore Cohort of the High School and Beyond study, also known as the Class of 1982 data, were studied to provide baseline data on the early careers of noncollege-bound (NCB) men. The analysis used data primarily from two post-high school interviews in 1984 and 1986. This report also focuses on restaurant employment, an…

Based on the ninth annual national survey of public school salaries and wages, this third part of a three-part report examines the remuneration paid to support personnel in 10 poositions in 1,120 school systems. Salary information is reported for secretaries at the central office and school building levels, central office accounting/payroll clerks…

This coordinator's guide for a module on restaurant cashiers, one 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, answers to the…