ERIC Number: ED200825
Record Type: RIE
Publication Date: 1974-Jan
Reference Count: 0
Military Curricula for Vocational & Technical Education. Club Restaurant Operations, Part II, 9-10.
Army Quartermaster School, Ft. Lee, VA.; Ohio State Univ., Columbus. National Center for Research in Vocational Education.
These programmed instructional materials for part 2 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. This part of the subcourse consists of three lessons and an examination. Lessons focus on two topics: (1) determination of meal costs and menu pricing and (2) determination of food cost percentages. Also included in the course is a panel book of supplementary information and forms and a special text. (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 028 782-784.