ERIC Number: ED337613
Record Type: RIE
Publication Date: 1992
Reference Count: N/A
Food Production, Management and Services: Management. Teacher Edition. Second Edition.
Palan, Earl; Barrera, Janet
This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcement of the academic and workplace basic skills. Each unit contains some or all of the following sections: (1) objective sheet--including unit and specific objectives; (2) suggested activities--instructional plan, teacher suggestions, resources used in developing unit, suggested supplemental resources, and instructions for evaluating student performance; (3) answers to assignment sheet; (4) answers to written test; (5) written test; (6) unit evaluation form; (7) information sheet; (8) student supplement(s); (9) assignment sheet(s); (10) job sheet(s); and (11) disseminating material. The guide also includes the following: competency profile; instructional/task analysis; related academic and workplace skills list; 19 references; and glossary. (NLA)
Descriptors: Basic Skills, Behavioral Objectives, Business Administration, Dining Facilities, Employment Potential, Food Service, High Schools, Human Relations, Instructional Materials, Job Skills, Money Management, Personnel Management, Postsecondary Education, Purchasing, Recordkeeping, Storage, Supplies, Teaching Guides
Mid-America Vocational Curriculum Consortium, Inc., 1500 West Seventh Avenue, Stillwater, OK 74074 (order no. 92-008442).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Mid-America Vocational Curriculum Consortium, Stillwater, OK.
Note: For related documents, see ED 333 165 and CE 059 204.