ERIC Number: ED176044
Record Type: RIE
Publication Date: 1979
Reference Count: 0
Food Service Worker. Supplemental Individualized Student Modules.
Hasty, Liswa E.; Bridwell, Terry B.
Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order; (7) serving the order; (8) personal hygiene; (9) the South Carolina Sanitation Code; (10) control of food borne diseases; (11) sanitation in food preparation, serving, and reheating; (12) storing food; (13) controlling portions; and (14) work simplification. Each module consists of the following elements: introduction, directions, objectives, learning activities, instruction sheets, self-checks, and check-out activities. The activities require the students to do reading in outside references, view filmstrips, take field trips, and perform the actual duties of a food service worker. (ELG)
Descriptors: Competency Based Education, Food Service, Hygiene, Individualized Instruction, Job Simplification, Job Skills, Learning Activities, Learning Modules, Sanitation, Service Occupations, Vocational Education
Vocational Education Media Center, 10 Tillman Hall, Clemson University, Clemson, South Carolina 29631 ($2.00)
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Authoring Institution: Clemson Univ., SC. Vocational Education Media Center.; South Carolina State Dept. of Education, Columbia. Home Economics Education Section.
Note: For related documents see CE 021 842-844