First Advisor

Collins, Robert D.

Second Advisor

Sweet, Sharon

College

College for Professional Studies

Degree Name

Master of Arts

School

School of Humanities & Social Sciences

Document Type

Thesis - Open Access

Number of Pages

88 pages

Abstract

The purpose of this project was to design an in depth and inclusive curricular unit for quality food service to accommodate an emergent industry. It is intended to meet the needs of students and professionals in culinary or formal training programs. This work is designed to involve various methods of instruction that consider diverse learners and their learning styles. In addition, the author sought to provide a well rounded and inclusive back ground in the history and evolution of food service. Also investigated were the many facets of management and technical skills involved in a real life environment. The project resulted in an 11 week curricular unit that involves effective and thoughtful quality food service skills

Date of Award

Summer 2006

Location (Creation)

Denver, Colorado

Rights Statement

All content in this Collection is owned by and subject to the exclusive control of Regis University and the authors of the materials. It is available only for research purposes and may not be used in violation of copyright laws or for unlawful purposes. The materials may not be downloaded in whole or in part without permission of the copyright holder or as otherwise authorized in the “fair use” standards of the U.S. copyright laws and regulations.

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