ERIC Number: ED112234
Record Type: RIE
Publication Date: N/A
Reference Count: 0
A Training Course for Waiters and Waitresses.
Hawley, Dean A.
The tremendous growth of the food service industry has created a need for well-trained employees in the restaurant business. This manual provides material for waiter and waitress training in developing the overall required skills. The course is presented in four major sections: (1) relations-human and customer, (2) sanitation and food handling, (3) preparation and service, and (4) sequence of service and presenting the check. Each section consists of a three-hour session which can be expanded or shortened as required. Overhead masters, handouts, and sketches of needed materials are included at the end of each section. (VA)
Descriptors: Course Content, Curriculum Guides, Food Service, Human Relations, Instructional Materials, Job Training, Occupational Home Economics, Sanitation, Teaching Guides
Ohio Distributive Education Materials Laboratory, The Ohio State University, 1885 Neil Avenue, 1115 Townshend Hall, Columbus, Ohio 43210 (No price given)
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Ohio State Univ., Columbus. Ohio Distributive Education Materials Lab.
Note: Not available in hard copy due to marginal reproducibility