Descriptor
Source
Author
| Palan, Earl | 2 |
| Barrera, Janet | 1 |
| Feasley, Sue, Ed. | 1 |
Publication Type
| Guides - Classroom - Teacher | 2 |
Education Level
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| Practitioners | 2 |
| Teachers | 2 |
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Download full textPalan, Earl; Feasley, Sue, Ed. – 1991
This document contains seven units of instruction on food production, management, and services: (1) orientation; (2) applying for a job; (3) human relations; (4) communication; (5) sanitation; (6) safety; and (7) nutrition. Each instructional unit contains some or all of the following basic components: (1) unit and specific objectives; (2)…
Descriptors: Communication Skills, Competency Based Education, Dining Facilities, Food Service
Palan, 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
