Food Production, Management, and Services. Reference Book [and] Student Activity Book.

Institution	Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences.
Titel	Food Production, Management, and Services. Reference Book [and] Student Activity Book.
Quelle	(2000), (838 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Adjustment (to Environment); Behavioral Objectives; Career Development; Competence; Competency Based Education; Cooks; Definitions; Dietetics; Dining Facilities; Education Work Relationship; Employment Opportunities; Employment Projections; Employment Qualifications; Equipment Utilization; Food; Food Handling Facilities; Food Processing Occupations; Food Service; Food Standards; Foods Instruction; High Schools; Home Economics Skills; Job Skills; Labor Force Development; Learning Activities; Managerial Occupations; Marketing; Nutrition; Occupational Clusters; Occupational Home Economics; Occupational Safety and Health; Personnel Management; Productivity; Public Relations; Sanitation; State Standards; Statewide Planning; Vocabulary; Vocabulary Development; Work Environment; Workbooks; Texas + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Berufsentwicklung; Kompetenz; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Köchin; Koch; Begriffsbestimmung; Ernährungslehre; Mensa; Berufschance; Beschäftigungschance; Beschäftigungsentwicklung; Employment qualification; Vocational qualification; Vocational qualifications; Berufliche Qualifikation; Lebensmittel; Lebensmittelgesetz; Lebensmittelkunde; High school; Oberschule; Produktive Fertigkeit; Arbeitskräftebestand; Lernaktivität; Ernährung; Berufsgruppe; Occupational safety; Arbeitssicherheit; Personalmanagement; Produktivität; Public relation work; Öffentlichkeitsarbeit; Betriebshygiene; Planwirtschaft; Wortschatz; Wortschatzarbeit; Arbeitsmilieu; Arbeitsbuch
Abstract	This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by employees in the food service occupational area. Each chapter includes the following components: (1) a list of the Texas Essential Knowledge and Skills that are discussed in the chapter; (2) a list of chapter vocabulary; (3) italicized, bold-faced vocabulary terms with definitions or explanations; (4) illustrations of equipment and procedures used in the industry today; (5) boxes posing "essential questions" about the materials presented; and (6) chapter highlights. Concluding the reference book are a 22-item reference list and an index. The student activity book provides a variety of pencil-and-paper activities designed to correlate with and reinforce the concepts presented in the reference book. Both books contain 40 chapters that are organized under the following eight broad content areas: the food service industry; quality food service; safety and sanitation; nutrition; tools, equipment, and supplies; food preparation; food service management; and marketing and public relations. (MN)
Anmerkungen	Curriculum Center for Family and Consumer Sciences, Texas Tech University, Box 41161, Lubbock, TX 79409-1116. Tel: 806-742-3029; Fax: 806-742-3029.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC