Curriculum Design and Instruction To Teach
Catering Management: Managing Catering
Equipment:
Author: Charles Hayes:
Special Features Include:
Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:
Topics Include:
* Introduction:
I. Managing Catering Equipment:
A. Front Of The House Equipment:
1. Tableware:
2. Serving Pieces:
3. Buffet Service:
4. Table Lighting:
5. Tables and Modular Table Sections:
6. Chairs:
7. Linens:
8. Table Skirting:
9. Chair Covers:
10. Dance Floor:
11. Portable Bars:
12. Specialty Items:
13. Props:
14. The Prop Inventory:
B. Back Of The House Equipment:
1. The Basic Kitchen:
2. Refrigeration:
3. Dishwashing:
4. Waste Removal:
5. Ice Machines:
C. Summary:
* STATE OF THE ART CURRICULUM:
* NEW:
* INCLUDES BIBLIOGRAPHICAL REFERENCES:
* COLOR & B & W PHOTOS:
* PAPERBACK:
* TITLE PAGE: WHITE:
* TRANSPARENT FRONT PAGE:
* BLACK OR WHITE BACK PAGE COVER:
* FONT ARIAL BLACK: FONT SIZE 8 TO 10:
* FONT COLOR: BLACK-RED-BLUE:
* BINDED: WIRE-0: COLOR: BLACK-
WHITE-RED-BLUE:
* 50 WHITE PAGES: 8x11"
* ALLOW 7 TO 14 DAYS TO RECEIVE ITEM:
* 2007 Charles Hayes:
