CTE-HOSP.912.8800540.6.6

loading spinner
Export Print
Identify elements of a successful organized food service operation in relation to time, energy, money, and space and customer service (role of management; importance of labor costs/food costs; use of computers).

Related Programs

This CTE standard is part of these programs.
8800540: Culinary Arts 4 (Track 1) (Specifically in versions: 2024 and beyond (current))

Related Resources

Vetted resources educators can use to teach the concepts and skills in this CTE standard.

Lesson Plan

Cafe Faces Rising Food Costs:

Using the case study, “Facing Rising Food Costs,” students will identify the expenses for a business and develop effective cost-cutting procedures.

Type: Lesson Plan

Text Resources

Case Study: Today’s Special: Dietary Restrictions:

Using this case study, the students will be able to answer the question "When preparing a menu for an older population, what are the primary considerations?

Type: Text Resource

Case Study: Facing Rising Food Costs:

Using this Case Study, students will answer the question, "How can a food service establishment respond to rising food costs without negatively impacting sales?

Type: Text Resource

Student Resources

Vetted resources students can use to learn the concepts and skills in this CTE standard.

Parent Resources

Vetted resources caregivers can use to help students learn the concepts and skills in this CTE standard.