Mrs. W. Brown - Hospitality and Tourism

1. A Day in the Life of a Chef, due 02/14/2012
2. Create a flowchart display that illustrates the organization of the production cycle.  Use arrows, graphics and text in your illustration to show the desired steps.
3. Create four separate slides and one poster to illustrate culture issues involved in food service operations.  Read pages 257 – 264.  (Equal access, food safety, the environment, and food labeling laws).  You may use the same text and graphics used in the PowerPoint on your poster
4. Chapter 7 Check Your Knowledge, page 265
5. Chapter 7, What Do You Think, page 266

HRTM II – Assignments

1. Chapter 1 Workbook pages 1.1 – 1.4
2. Posters to illustrate and describe workplace EEO laws.
3. Chapter 1 - Apply Your Learning 1.1 -1.4