ERIC Number: ED201856
Record Type: RIE
Publication Date: 1980-Jun
Food Marketing: Cashier-Checker. Student Material. Competency Based Curriculum.
Froelich, Larry; And Others
This curriculum for food marketing (cashier-checking) is designed to provide entry-level employment skills. It is organized into 13 units which contain one to ten competencies. A student competency sheet provided for each competency is organized into this format: unit and competency number and name, learning steps, learning activities, and evaluation. Where appropriate, student quizzes, work sheets, and information sheets are included. Titles of the units are (1) Basic Math Skills, (2) Interpersonal Skills, (3) Employment Skills, (4) Occupational Awareness, (5) Introduction to Retailing, (6) Introduction to Cash Register Mechanics, (7) Cash Register Key Identification, (8) Cash Register Operation, (9) Serving Customers, (10) Store Safety and Security, (11) Receiving and Stocking Merchandise, (12) Displaying Merchandise, and (13) Miscellaneous. A teacher's guide is available separately (see note). (YLB)
Descriptors: Check Lists, Competency Based Education, Distributive Education, Drills (Practice), Food Stores, Interpersonal Competence, Job Skills, Learning Activities, Marketing, Mathematics, Postsecondary Education, Retailing, Secondary Education, Service Occupations, Skills, Task Analysis
West Virginia Vocational Curriculum Laboratory, Cedar Lakes Conference Center, Ripley, WV 25271.
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Sponsor: West Virginia State Dept. of Education, Charleston. Bureau of Vocational, Technical, and Adult Education.
Authoring Institution: West Virginia State Vocational Curriculum Lab., Cedar Lakes.
Note: For a related document see CE 028 964.