Collins, Robert D.
College for Professional Studies
Master of Arts
School of Humanities & Social Sciences
Thesis - Open Access
Number of Pages
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
© Lucia Miltenberger
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Miltenberger, Lucia A., "Instruction for Quality Service: a Curricular Unit" (2006). Regis University Student Publications. 325.