ERIC Number: ED337614
Record Type: RIE
Publication Date: 1992
Food Production, Management and Services: Service. Teacher Edition. Second Edition.
This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. 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; tools, equipment, and materials list; eight references; and glossary. (NLA)
Descriptors: Basic Skills, Behavioral Objectives, Dining Facilities, Employment Potential, Food Service, Foods Instruction, High Schools, Job Skills, Marketing, Occupational Safety and Health, Postsecondary Education, Sanitation, Teaching Guides
Mid-America Vocational Curriculum Consortium, Inc., 1500 West Seventh Avenue, Stillwater, OK 74074 (order no. 92-008416).
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 059 203.