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Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…
Descriptors: Eating Habits, Elementary Secondary Education, Food Service, Food Standards
