ERIC Number: ED230795
Record Type: RIE
Publication Date: 1980
Reference Count: 0
Cashier. DOT No. 211.462-010. Restaurant Occupations. Coordinator's Guide. First Edition.
This coordinator's guide for a module on restaurant cashiers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the student assignment sheets and unit test, a job description and alternate titles, and a study guide objective. The second half of the guide consists of a series of information and assignment sheets dealing with the following topics: cashier terms and definitions, personality for job and success, duties and responsibilities, the cash register, receiving cash payments and giving change, accepting checks and credit card payments, sales tax, and guarding against theft. A unit test concludes the guide. (MN)
Descriptors: Behavioral Objectives, Cooperative Education, Credit Cards, Definitions, Dining Facilities, Food Service, Guidelines, Hospitality Occupations, Individualized Instruction, Instructional Materials, Job Skills, Learning Activities, Office Machines, Personality Traits, Secondary Education, Stealing, Vocational Education, Work Attitudes
Occupational Curriculum Lab., East Texas State University, Commerce, TX 75428.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: East Texas State Univ., Commerce. Occupational Curriculum Lab.
Note: For related documents, see CE 036 292-297. Document may be marginally legible due to colored pages of original.