ERIC Number: ED200822
Record Type: RIE
Publication Date: 1973-Jan
Reference Count: 0
Military Curricula for Vocational & Technical Education. Club Food Service, 9-7.
Army Quartermaster School, Ft. Lee, VA.; Ohio State Univ., Columbus. National Center for Research in Vocational Education.
One of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting, this subcourse covers information on food service in a club and is designed for student self-study with objectives, text, and self-graded tests and answers. Five lessons included in this package focus on the following topics: menu planning and construction, buffet service, selection and purchase of foods, preparation and serving of appetizers and pastry, and catering. An examination is provided at the end of the course. Answers to the examination are not provided. (LRA)
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Bureau of Occupational and Adult Education (DHEW/OE), Washington, DC.
Authoring Institution: Army Quartermaster School, Ft. Lee, VA.; Ohio State Univ., Columbus. National Center for Research in Vocational Education.
Identifiers: Military Curriculum Project; Restaurant Management
Note: Photographs will not reproduce well. For related documents see CE 028 783-785.