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Download full textPalan, Earl; Barrera, Janet – 1992
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…
Descriptors: Basic Skills, Behavioral Objectives, Business Administration, Dining Facilities
