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Food Production, Management, and Services. Production. Teacher Edition. Second Edition.
Gibson, LeRoy – 1992
This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…
Descriptors: Behavioral Objectives, Cooking Instruction, Cooks, Food Service