AVAILABLE FROM Mid-America Vocational Curriculum Consortium, Inc.,

This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcermt of the academic and workplace basic skills. Each unit contains ome or all of the following sections: (1) objective sheet--including unit and specific objectives; (2) suggested activities--instructional plan, teacher suggestions, resources used in developing unit, suggested supplemental resources, and instructions for evaluating student performance; (3) answers to assignment sheet; (4) answers to written test; (5) written test; (6) unit evaluation form; (7) information sheet; (8) student supplement(s); (9) assignment sheet(s); (10) job sheet(s); and (11) dissemi%ating material. The guide also includes the following: competency profile; instructional/task analysis; related ncademic and workplace skills list; 19 references; and glossary. (NLA) Reproductions supplied by EDRS are the best that can be made from the original document. ********P*************************************************************