Curriculum Design and Instruction To Teach
The Principles Of Food, Beverage, and Labor
Cost Control: Food Control: Menu Engineering
and Analysis:
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:
A. Menu Engineering and Analysis:
1. Menu Engineering:
2. Menu Analysis:
3. Using 100 Percent Of The Average
for Number Sold:
4. Subjecti Essentials:
5. Summary:
* STATE OF THE ART CURRICULUM DESIGN:
* NEW:
* BIBLIOGRAPHICAL REFERENCES & INDEX:
* ILLUSTRATIONS:
* COLOR PHOTOS:
* PAPERBACK:
* TRANSPARENT FRONT PAGE:
* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:
* BINDED: BLACK-WHITE-RED OR BLUE COIL:
* 75 WHITE PAGES: 8x11"
* ALLOW 10 TO 14 DAYS TO RECEIVE ITEM:
