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ERIC Number: ED166513
Record Type: RIE
Publication Date: 1978
Pages: 31
Abstractor: N/A
Reference Count: 0
[MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Occupational Strand: Foods and Nutrition. Module II-C-3: Managing a Food Service Operation.
Caid, Joanne
This competency-based preservice home economics teacher education module on managing a food service operation is the third in a set of three modules on occupational education relating to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objective and overview one unit of instruction is presented on management, menu planning, and budgeting in a food service operation (includes three lessons, each on one of the aspects named in the unit topic). Each lesson generally includes a narrative summary and suggested activities. A list of suggested module resources (readings) and a module pre/posttest (with answer key) conclude the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH)
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Audience: N/A
Language: English
Sponsor: California State Dept. of Education, Sacramento. Bureau of Homemaking Education.; Office of Education (DHEW), Washington, DC.
Authoring Institution: California State Univ., Fresno. Dept. of Home Economics.; California Polytechnic State Univ., San Luis Obispo. Dept. of Home Economics.
Note: For related documents see CE 019 896-967 ; Back cover contains small print