What people are saying - Write a review
We haven't found any reviews in the usual places.
REVIEW OF LITERATURE
DESIGN OF THE STUDY
DATA ANALYSIS RESULTS AND DISCUSSIONS
7 other sections not shown
01 level achievement American Dietetic Association Analysis and/or machine resources APPENDIX Ausubel's theory behavioral objectives central food production change scores Chicken cognitive structure convenience food system cook-freeze ddI ddI decision rules Deglaze desired learning outcomes determine developed duction effective employee Evaluation facts and subsumers food production facility foodservice system four menu items Gantt Chart hospital hypothesis indicate ingredient processing knowledge labor and/or machine learner learning unit lecture group man-machine systems manufacturing mastery learning material mean score method of instruction module mushrooms needed Operations Sheet participated planning post-test scores preparation presented pretest scores process elemental production of menu production process production scheduling Purity 69 ready foods system recipes Registered Dietitians reheated relevant facts sauce scheduling production self-instructional group simulation standard error Study Guide Sub-concept subject matter subsuming concepts t-test theory of learning tion Topic types of foodservice