ERIC Number: ED361563
Record Type: RIE
Publication Date: 1992
Food Service Management. Second Edition. Answer Book/Teacher's Guide. Second Edition.
Hatchett, Melvin S.; Zelade, Richard
This document contains a student assignment book with 22 assignments for a course in food service management and a teacher's guide with answers to the assignments and tips on presenting the lessons to which they pertain. The assignments cover the following topics: career opportunities; entering the food service industry; classifications of customers, restaurants, and ownership; manager responsibilities and restaurant organization; furnishings and equipment; production and storage equipment; care of equipment; promotion; menu planning; buying food; buying meats; buying fruits and vegetables; buying dairy products and staples; sanitation; safety; personnel policies; selecting personnel; employee training, motivation and supervision; tax records; financial records; and restaurants and food service in the computer age. Assignments include objectives, information, questions, and activities. The teacher's guide contains suggestions on using the assignments, answer to assignment questions, and tips on using the assignments as self-study or class work. (KC)
Descriptors: Career Education, Course Content, Dining Facilities, Food Service, High Schools, Job Skills, Learning Activities, Lesson Plans, Purchasing, Teaching Guides, Teaching Methods, Test Items, Units of Study
Extension Instruction and Materials Center, University of Texas, P.O. Box 7218, Austin, TX 78713-7218 (stock number DE 608 S, students' guide; stock number DE 608 A, teacher's guide).
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Students; Practitioners
Sponsor: Texas Education Agency, Austin.
Authoring Institution: Texas Univ., Austin. Extension Instruction and Materials Center.