ERIC Number: ED211761
Record Type: RIE
Publication Date: 1981-Apr
Reference Count: 0
Getting Down to Business: Specialty Food Store, Module 8. Teacher Guide. Entrepreneurship Training Components.
Rassen, Rachel L.
This is the eighth in a set of 36 teacher guides to the Entrepreneurship Training modules and accompanies CE 031 045. Its purpose is to give students some idea of what it is like to own and operate a specialty food store. Following an overview are general notes on use of the module. Suggested steps for module use contain suggestions on introducing the module, a brief discussion of the nine units, responses to learning activities, suggestions for summarizing the module, and responses to the quiz. The units are Planning a Specialty Food Store; Choosing a Location; Getting Money to Start; Being in Charge; Buying and Keeping Track of Supplies; Setting Prices; Advertising and Selling; Keeping Financial Records; and Keeping Your Specialty Food Store Successful. Each unit contains a case study; responses to individual activities; responses to discussion questions; and a group activity. Suggested readings for the teacher and a list of goals and objectives complete the module. (CT)
Descriptors: Administrator Role, Advertising, Business Administration, Business Education, Business Skills, Financial Support, Food Service, Information Sources, Learning Activities, Learning Modules, Money Management, Recordkeeping, Salesmanship, Secondary Education, Teaching Methods
Wisconsin Vocational Studies Center, 964 Educational Sciences Bldg., Madison, WI 53706 (Order No. ETC100Y2, $3.00. 25% discount on 100 or more of same title. Complete set--ETC100--$200.00).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Office of Vocational and Adult Education (ED), Washington, DC.
Authoring Institution: American Institutes for Research in the Behavioral Sciences, Palo Alto, CA.
Identifiers: Entrepreneurship; Small Businesses
Note: For related documents see CE 031 026-101 and CE 031 324.