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Whitaker, Carol S.; Webb, Anita H. – 1978
Seafood information pertinent to the needs of school food service personnel is presented. Each of five sections contains information considered important by school food service managers and supervisors as indicated in a national survey (1977). Provided in section one are a narrative section, graph, and chart on seafood nutritive value. The next…
Descriptors: Ancillary School Services, Food, Food Service, Food Standards
Download full textWebb, Anita H.; And Others – 1979
The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage,…
Descriptors: Advertising, Behavioral Objectives, Food, Food Service
