ERIC Number: ED099683
Record Type: Non-Journal
Publication Date: 1972
Reference Count: N/A
Seminar On Sanitation for Restaurant Owners and Managers. Unit I.
Threlkeld, Joyce C.
Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food service, focuses on: (1) service and quality to provide profit, (2) expectations of customers, (3) development of positive attitudes of employees, (4) motivation of employees, and (5) organization for teamwork. The second concept, identification of ways to prevent the contamination of food, deals with bacteria which cause food poisoning and cleanliness of equipment, utensils, and facilities. A three-page resource guide lists books, bulletins, pamphlets, curriculum guides, and other instructional materials with sources and prices. A 20-page appendix includes a list of food-borne illnesses, evaluative materials, transparency masters, and a housekeeping checklist. (MW)
Descriptors: Administrator Education, Course Content, Course Descriptions, Curriculum Guides, Disease Control, Dishwashing, Food Handling Facilities, Food Service, Health Conditions, Hygiene, Instructional Materials, Poisoning, Sanitation, Seminars
Curriculum Development Center, Room 151, Taylor Education Building, University of Kentucky, Lexington, Kentucky 40506 (Single copies only, $2.00)
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Kentucky Univ., Lexington. Instructional Materials Lab.; Kentucky Univ., Lexington. Div. of Vocational Education.
Identifiers - Location: Kentucky