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| Palan, Earl | 1 |
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| Guides - Classroom - Teacher | 1 |
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| Teachers | 1 |
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Download full textPalan, Earl – 1992
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…
Descriptors: Basic Skills, Behavioral Objectives, Dining Facilities, Employment Potential
