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Styles Of Catering Operations
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Curriculum Design and Instruction To Teach
Catering Management: Styles Of Catering
Operations:
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. Styles Of Catering Operations:
A. Full-Service Restaurants:
1. Location:
2. Customer Profile:
3. Style or Concept:
4. Facilities:
5. Cuisine and Menu:
6. Off-Premise Catering:
7. Take-Out:
B. Hotel Food and Beverage Facilities:
1. Location:
2. Customer Profile:
3. Off-Premise Service:
C. Catering Halls:
1. Facilities:
2. Customer Profile:
3. Off-Premise Catering:
D. Independent Caterers:
1. Menu Duplication:
E. Private Clubs:
1. Location:
2. Facilities:
3. Off-Primise Catering:
F. Contract Feeding:
1. Facilities:
2. Customer Profile:
3. Off Premise Catering:
G. Charcuteries and Delicatessens:
1. Location:
2. Customer Profile:
3. Off-Premise Catering:
H. 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:
* 100 WHITE PAGES: 8x11"
* ALLOW 7 TO 14 DAYS TO RECEIVE ITEM:
* 2007 Charles Hayes:
Catering Management: Styles Of Catering
Operations:
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. Styles Of Catering Operations:
A. Full-Service Restaurants:
1. Location:
2. Customer Profile:
3. Style or Concept:
4. Facilities:
5. Cuisine and Menu:
6. Off-Premise Catering:
7. Take-Out:
B. Hotel Food and Beverage Facilities:
1. Location:
2. Customer Profile:
3. Off-Premise Service:
C. Catering Halls:
1. Facilities:
2. Customer Profile:
3. Off-Premise Catering:
D. Independent Caterers:
1. Menu Duplication:
E. Private Clubs:
1. Location:
2. Facilities:
3. Off-Primise Catering:
F. Contract Feeding:
1. Facilities:
2. Customer Profile:
3. Off Premise Catering:
G. Charcuteries and Delicatessens:
1. Location:
2. Customer Profile:
3. Off-Premise Catering:
H. 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:
* 100 WHITE PAGES: 8x11"
* ALLOW 7 TO 14 DAYS TO RECEIVE ITEM:
* 2007 Charles Hayes:
