Curriculum Design and Instruction To Teach

The Principles Of Food, Beverage, and Labor

Cost Control: Labor Control: Labor Cost

Considerations:

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. Labor Cost Consideration:

1. Employee Compensation:

2. Determinants Of Total Labor Costs

and Labor Cost Percents:

3. Labor Cost Control:

4. Subject 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: