School food service training manual
1985
Abstract: A series of foodservice training lessons is presented in this comprehensive manual from the Aldine Independent School District in Houston, Texas. Lessons were developed by school district supervisors, managers, and employees and represent the initial step in compiling a complete training series for all levels of school food service personnel. Lessons were pilot tested and evaluated before inclusion in the manual. Lessons are categorized into the following content areas: 1) care and use of equipment, 2) communications/public relations, 3) inventory control, 4) meal patterns/nutrition, 5) ordering/receiving, 6) food preparation (vegetables, meat and poultry, breads, sandwiches, leftovers), 7) quality control, 8) recipes/recipe files, 9) record keeping, 10) safety, 11) sanitation, 12) food service, 13) supervision, and 14) work scheduling/organization. Each training lesson includes goals, objectives, time requirements, recommendations on class.
Afficher plus [+] Moins [-]Size, a list of materials needed ,teaching guidelines and procedures, suggested learning activities, handouts, and references. Supplementary information is provided on writing lesson plans, planning a inservice workshop, and keeping accurate food service training records and reports.
Afficher plus [+] Moins [-]Mots clés AGROVOC
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