I Restaurant Industry Overview

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. History of restaurant B. Types of restaurants C. Restaurant trends

  • (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the restaurant industry.
    • (A) organize oral and written information
    • (D) infer how scientific principles are used in the restaurant industry
  • (4) The student uses information technology tools specific to restaurant management to access, manage, integrate, and create information.
    • (E) evaluate Internet resources for information
  • (9) The student demonstrates an understanding that personal success depends on personal effort.
    • (E) follow directions and procedures independently

Resources:

  • Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • National Restaurant Association http://www.restaurant.org
  • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
  • Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.
  • National Restaurant Association Educational Foundation http://www.nraef.org
  • National Research Center for Career and Technical Education http://www.nccte.org
  • DECA http://www.deca.org
  • Family, Career, and Community Leaders of America http://www.fcclainc.org

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