ERIC Number: ED023823
Record Type: RIE
Publication Date: 1967
Reference Count: N/A
Being a Food Service Worker; Student Manual.
Hospital Research and Educational Trust, Chicago, IL.
Instructional materials for student use in training or retraining for the occupation of food service worker at the vocational high school or community college level were developed by professional consultants. They were tested in a nationwide on-the-job training program and revised according to instructor evaluation and consultant suggestions. A minimum of 60 hours plus on-the-job training is required for the program. Format of the text features bold print in color, multi-color illustration of procedures and concepts, plus note space. Lesson topics are: (1) Orientation, Sanitation, Housekeeping and Safety, Nutrition, Food Service, Food Preparation, Production Planning, Nonfood Supplies, Employee Food Service, Patient Service, Cost Control, Meat-Fish-Egg-Poultry Cookery, and Cold Foods. A coordinated instructor guide is available as VT 005 318. (FP)
Descriptors: Allied Health Occupations Education, Food Service, Foods Instruction, High Schools, Hospital Personnel, Hospitals, Nutrition Instruction, Postsecondary Education, Textbooks
Robert J. Brady Company, 130 Que Street, N.E., Washington, D.C. 20002 ($4.50)
Publication Type: N/A
Education Level: N/A
Sponsor: Department of Labor, Washington, DC.; American Hospital Association, Chicago, IL.
Authoring Institution: Hospital Research and Educational Trust, Chicago, IL.