Hospitality Services. Student Activity Book [microform]
This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; profession...
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Request ERIC Document |
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| Corporate Author: | |
| Format: | Microfilm Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
Distributed by ERIC Clearinghouse,
1994.
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| Subjects: |
MARC
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| 005 | 20240722194432.6 | ||
| 035 | |a (ERIC)ed376280 | ||
| 040 | |a ericd |c ericd |d MvI | ||
| 099 | |f ERIC DOC # |a ED376280 | ||
| 110 | 2 | |a Texas Tech University. |b Home Economics Curriculum Center. |0 http://id.loc.gov/authorities/names/n86852373. | |
| 245 | 1 | 0 | |a Hospitality Services. Student Activity Book |h [microform] |
| 260 | |a [Place of publication not identified] : |b Distributed by ERIC Clearinghouse, |c 1994. | ||
| 300 | |a 198 pages. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a microform |b h |2 rdamedia. | ||
| 338 | |a microfiche |b he |2 rdacarrier. | ||
| 500 | |a Availability: Home Economics Curriculum Center, Texas Tech University, Box 41161, Lubbock, TX 79409-1161. |5 ericd. | ||
| 500 | |a Sponsoring Agency: Texas Education Agency, Austin. Dept. of Programs and Instruction. |5 ericd. | ||
| 500 | |a ERIC Note: For a related curriculum guide, see CE 067 506. |5 ericd. | ||
| 500 | |a ERIC Document Number: ED376280. | ||
| 520 | |a This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; professional ethics; organization/management structures in the hospitality industry; safety practices and emergency procedures; applications of technology in hospitality; property maintenance/repair; purchasing equipment and supplies; security; marketing, public relations, and special promotions; legal considerations; hospitality services guests/customers; needs of guests/customers; techniques for complaint resolution and guest/customer service; front office procedures of hotel operations; departmental functions of hotel operations; equipment and supplies for housekeeping and laundry tasks; housekeeping and laundry tasks in hotel operations; time and energy management techniques for housekeeping/laundry tasks; sanitation and disinfection techniques for housekeeping/laundry tasks; entering and exiting cleaning areas; linen repair/maintenance; sources/functions of nutrients; nutrient retention; housekeeping procedures and sanitation standards; choice of food service equipment; management principles related to food production and services; quantity food production techniques; and food presentation and server techniques. Each chapter begins with a list of objectives. (MN) | ||
| 521 | 8 | |a Students. |b ericd. | |
| 533 | |a Microfiche. |b [Washington D.C.]: |c ERIC Clearinghouse |e microfiches : positive. | ||
| 583 | 1 | |a committed to retain |c 20240101 |d 20490101 |5 CoU |f Alliance Shared Trust |u https://www.coalliance.org/shared-print-archiving-policies | |
| 650 | 0 | 7 | |a Behavioral Objectives. |2 ericd. |
| 650 | 0 | 7 | |a Competency Based Education. |2 ericd. |
| 650 | 0 | 7 | |a Dining Facilities. |2 ericd. |
| 650 | 0 | 7 | |a Equipment Maintenance. |2 ericd. |
| 650 | 0 | 7 | |a Ethics. |2 ericd. |
| 650 | 0 | 7 | |a Food Handling Facilities. |2 ericd. |
| 650 | 1 | 7 | |a Food Service. |2 ericd. |
| 650 | 1 | 7 | |a Hospitality Occupations. |2 ericd. |
| 650 | 0 | 7 | |a Hotels. |2 ericd. |
| 650 | 1 | 7 | |a Housekeepers. |2 ericd. |
| 650 | 0 | 7 | |a Hygiene. |2 ericd. |
| 650 | 0 | 7 | |a Laundry Drycleaning Occupations. |2 ericd. |
| 650 | 0 | 7 | |a Learning Activities. |2 ericd. |
| 650 | 0 | 7 | |a Legal Responsibility. |2 ericd. |
| 650 | 1 | 7 | |a Managerial Occupations. |2 ericd. |
| 650 | 0 | 7 | |a Marketing. |2 ericd. |
| 650 | 0 | 7 | |a Nutrition. |2 ericd. |
| 650 | 1 | 7 | |a Occupational Home Economics. |2 ericd. |
| 650 | 0 | 7 | |a Office Occupations. |2 ericd. |
| 650 | 0 | 7 | |a Public Relations. |2 ericd. |
| 650 | 0 | 7 | |a Purchasing. |2 ericd. |
| 650 | 0 | 7 | |a Safety. |2 ericd. |
| 650 | 0 | 7 | |a Sanitation. |2 ericd. |
| 650 | 0 | 7 | |a Secondary Education. |2 ericd. |
| 650 | 0 | 7 | |a State Curriculum Guides. |2 ericd. |
| 650 | 0 | 7 | |a Technology. |2 ericd. |
| 650 | 0 | 7 | |a Time Management. |2 ericd. |
| 856 | 4 | 2 | |z Request ERIC Document |u https://colorado.idm.oclc.org/login?url=https://colorado.illiad.oclc.org/illiad/COD/illiad.dll?Action=10&Form=23 |
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| 907 | |a .b61557432 |b 09-19-22 |c 10-09-10 | ||
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| 956 | |a ERIC | ||
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