ERIC Number: ED200824
Record Type: RIE
Publication Date: 1974-Jan
Reference Count: 0
Military Curricula for Vocational & Technical Education. Club Restaurant Operations, Part I, 9-9.
Army Quartermaster School, Ft. Lee, VA.; Ohio State Univ., Columbus. National Center for Research in Vocational Education.
These reading materials, self-test reviews, and examination for part 1 of a secondary-postsecondary subcourse in club management operations are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in civilian settings. Five lessons focusing on two topics are included in this part of the subcourse: (1) portion control in the kitchen and dining room and (2) functions and principles of food cost control. Also included is a panel book of forms and supplementary information. (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: For related documents see CE 028 782-785.