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Threlkeld, Joyce C. – 1972
Intended for use in conducting short seminars on sanitation for restaurant owners and managers, unit two of the curriculum guide is organized to provide four hours of classroom instruction. Four major concepts are emphasized. The first concept, providing sanitary conditions in food service establishments, discusses safe use and storage of cleaning…
Descriptors: Administrator Education, Course Content, Course Descriptions, Curriculum Guides
Threlkeld, Joyce C. – 1972
Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food service, focuses on: (1) service and quality to…
Descriptors: Administrator Education, Course Content, Course Descriptions, Curriculum Guides