• Printer Friendly Version
• Send to a Friend
• Add to My ePortfolio

Course, Subject

Home & Careers, Health, Physical Education, and Family and Consumer Sciences

Assessment

Rubrics are used for evaluation of menus, spreadsheets, and restaurant operation.

Author

Karen Reynolds, St. Peter’s School, Plattsburgh

Duration

2 weeks

Description

Objectives:

• Students will gain information about the jobs available in the food service industry.
• Students demonstrate knowledge of basic accounting skills, product management, and health issues.

Activity:

• Students visit a local restaurant and get a behind-the-scenes look at a restaurant operation.
• Restaurant manager, or representative, conducts a career tour highlighting skills necessary for each job. Students record information on an inventory sheet with four columns. Headings include “Job Title,” “Responsibilities,” “Necessary Skills,” and “School Preparation.” (see Job Inventory Sheet)
• Students work with a local nutritionist and the school's cafeteria manager to determine a nutritional meal for senior citizens that the students could prepare in the school's cafeteria (with assistance and guidance from the cafeteria's staff).
• Working with the restaurant manager as a mentor, students create a mock restaurant in the school cafeteria, hosting a meal for the elderly.
• Students complete the following activities:
  • establish a budget
  • order supplies (identify prices)
  • create advertisements and menus
  • develop spreadsheets for accounting revenues and expenditures
  • work with cafeteria staff on preparation of meal
  • set up the cafeteria as a restaurant
  • greet, seat, and serve senior citizens
  • clean up.

Materials/Resources

• Transportation for restaurant visits
• Funding for food, supplies
• Cooking, serving utensils
• Chart paper, art supplies
• Computer
• Spreadsheet software
• Calculators

Job Inventory Sheet

Comments/Modifications

• Students can work with local senior citizens center on identification and transportation for senior citizens, or students can invite their grandparents or elderly neighbors.
• Integrated issues include health, food handling, meal planning (nutrition), and customer relations (communication skills).
• This is a community service project in addition to a regular mathematics unit.

Source

Reynolds, Karen. “Blackboards and Butcher Blocks.” In Career Development and Occupational Studies (CDOS) Resource Guide with Core Curriculum. New York State Department of Education, 117.

Related Academic Standards

New York State

HPF 

HPF.FC.I.2 Students will acquire the knowledge and ability necessary to create and maintain a safe and healthy environment.

HPF.FC.I.2.1 Students will know the basic principles of home and community safety. They can demonstrate the skills necessary to maintain their homes and workplaces in a safe and comfortable condition. They can provide a safe and nurturing environment for themselves and others.

HPF.FC.I.2.1.B Students know the basics of managing a safe and healthy home.

HPF.FC.I.2.1.C Students use age-appropriate techniques to select and maintain clothing.