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ERIC Number: ED306385
Record Type: RIE
Publication Date: 1986
Pages: 1066
Abstractor: N/A
Reference Count: N/A
Food Production, Management, and Services. Reference Book, Student Activity Book, Student Aid Book.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on many types of food service occupations. Each chapter begins with competencies and objectives. Within the text, italicized, bold-faced vocabulary terms are followed by a definition or explanation. Illustrations of equipment and procedures aid student learning. The content of each chapter is summarized in "points to remember," and the vocabulary terms are repeated in a list of "words to know." Review questions are provided as a student self-test. The student activity book provides a variety of pencil-and-paper activities correlated with chapters in the reference book. The student aid book provides information at third-to-fourth-grade reading level and simplified pencil-and-paper activities. The series of coordinated components is designed to meet a variety of instructional needs, for both cooperative education and laboratory education students and regular and special needs students. (KC)
Home Economics Curriculum Center, Texas Tech University, P.O. Box 4067, Lubbock, TX 79409.
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Audience: Students
Language: English
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Note: For a related curriculum guide, see CE 052 322.