ERIC Number: ED333165
Record Type: RIE
Publication Date: 1991
Reference Count: N/A
Food Production, Management, and Services: Introduction. Second Edition. Teacher Edition.
Palan, Earl; Feasley, Sue, Ed.
This document contains seven units of instruction on food production, management, and services: (1) orientation; (2) applying for a job; (3) human relations; (4) communication; (5) sanitation; (6) safety; and (7) nutrition. Each instructional unit contains some or all of the following basic components: (1) unit and specific objectives; (2) suggested teacher activities; (3) written tests and assignments; (4) answers to assignment sheets and written tests; (5) unit evaluation form; (6) teacher supplements; (7) transparency masters; (8) information sheet; (9) student supplements; and (10) job sheets. Introductory matter explains the use of the publication and contains the following: competency profile; instructional/task analysis; a related academic and workplace skills list; tools, materials, and equipment list; 20 references; and a glossary. (NLA)
Descriptors: Communication Skills, Competency Based Education, Dining Facilities, Food Service, Foods Instruction, Hospitality Occupations, Human Relations, Instructional Materials, Job Search Methods, Nutrition, Postsecondary Education, Safety Education, Sanitation, Secondary Education, Vocational Education
Mid-America Vocational Curriculum Consortium, 1500 West Seventh Avenue, Stillwater, OK 74074 (order no. 400469: $22.00).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Mid-America Vocational Curriculum Consortium, Stillwater, OK.