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Hasty, Liswa E.	1

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Food Service Worker. Supplemental Individualized Student Modules.

Hasty, Liswa E.; Bridwell, Terry B. – 1979

Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

Descriptors: Competency Based Education, Food Service, Hygiene, Individualized Instruction

Organizing Work Stations and Simplifying Work. Learning Activity Pack and Instructor's Guide 5.2. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with organizing kitchen work areas to enable kitchen workers to move more efficiently and simplify their work by making good use of equipment, time, and energy.…

Descriptors: Behavioral Objectives, Competency Based Education, Efficiency, Facility Planning