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…

This module on task management is intended to help the hospitality manager or supervisor meet all the demands of the position and at the same time keep the customer happy. The material is presented in a self-instructional format in eight sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This document contains transcripts of nine speeches presented at a panel discussion. During the panel presentations, speakers, who are restauranteurs, food service vocational teachers, food service program coordinators, and industry association representatives, described the programs with which they are involved. The programs range from having…

The teaching unit provides materials for the fifth year of the six-year secondary school curriculum in Ukrainian as a second language. It focuses on basic vocabulary and communications skills related to the theme of "the restaurant" including: the development of listening, speaking, reading, and writing skills; specific elements of grammar (verb…

A brief mid-plan review of the work of the Panels in the Humanities and Social Sciences of the University Grants Commission (UGC) of New Delhi, India, is presented. Recommendations of the UGC Standing Committee on the Development of Colleges during the plan period and on the implementation of several new programs as part of the Faculty Improvement…

This module on the leisure experience is intended to give the supervisor or manager an understanding of the nature and scope of the leisure market and key trends and developments. The material is presented in a self-instructional format in three sections. At the beginning of each section is a statement of the objectives that will be achieved as a…

This handbook/textbook for a secondary/postsecondary level course for a subsistence specialist comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to provide basic…

Elements of modified school design for the physically disabled are considered, including mobility, classrooms, science laboratories, applied skill areas, the library, the swimming pool, and sanitary facilities. Also discussed are the cafeteria (food service, seating, and other considerations), recreational areas (play grounds,…

Written by a technical committee of persons from industry, professional associations, and labor, as well as persons with special expertise, state officials, and educators in Oregon, this document lists the skills and knowledge required of employees in food and beverage occupations. It also identifies the industry standards (performance objectives)…