ERIC Number: ED230810
Record Type: RIE
Publication Date: 1980
Reference Count: 0
Fast Food Occupations. Coordinator's Guide. First Edition.
This coordinator's guide consists of materials for use in implementing four individualized units that have been developed for students enrolled in cooperative part-time training and are employed in fast food restaurants. Addressed in the individual units are the following occupations: cashier (DOT No. 211.462-010), counter attendant (DOT No. 311.477-038), dining room attendant (DOT No. 311.677-018), and short order cook (DOT No. 313.361-022). Each unit contains a student progress chart, suggested teaching procedures, answers to the unit assignment sheets and test, a job description and alternate titles, an objective sheet, a series of information and assignment sheets, and a unit test. The coordinator's guide also provides suggested alternatives for use in dealing with various types of disadvantaged students, including slow learners and slow readers. (MN)
Descriptors: Behavioral Objectives, Cooperative Education, Dining Facilities, Disadvantaged, Food Service, Guidelines, Hospitality Occupations, Individualized Instruction, Instructional Materials, Job Skills, Learning Activities, Occupational Home Economics, Secondary Education, Vocational Education
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.
Identifiers: Cashiers; Counter Attendants; Dining Room Attendants; Fast Foods; Short Order Cooks
Note: Document may be marginally legible due to colored pages of original.