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Articulated, Performance-Based Instruction Objective Guide for Food Service/Food Service Management.
Download full textHenderson, William Edward, Jr. – 1983
Developed during a project designed to provide continuous, performance-based vocational training at the secondary and postsecondary levels, this instructional guide is intended to help teachers implement a laterally and vertically articulated secondary level food service and food service management program. Introductory materials include…
Descriptors: Articulation (Education), Behavioral Objectives, Career Education, Competency Based Education
