ERIC ED134697: Food Service: Production and Service pdf

ERIC ED134697: Food Service: Production and Service_bookcover

ERIC ED134697: Food Service: Production and Service

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Description of the Book:

Instructional materials in the area of food service are presented in nine sections, each containing two or more units of instruction: Orientation, equipment, safety, sanitation, production, service, purchasing, menu planning, and supervision. The instructional materials are written in terms of student performance using measurable objectives. Criterion-referenced evaluation instruments are provided to measure student progress. Each unit contains objectives, suggested activities, instructional materials, and references. Information sheets, transparency masters, assignment and/or job sheets, and criterion tests are included. Drawings and photographs of equipment, utensils, processes, and products supplement the units. (MF

  • Creator/s: ERIC
  • Date: 1976
  • Year: 1976
  • Book Topics/Themes: ERIC Archive, Course Objectives, Curriculum Guides, Equipment, Food Handling Facilities, Food Service, Foods Instruction, Instructional Materials, Job Skills, Occupational Home Economics, Safety, Sanitation, Secondary Education, Supervision, Unit Plan, Vocational Education

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