Explain the differences and importance of the main elements in day-to-day operational procedures at various types of food-related facilities.
Standard detail
A2.2
Performance Indicator
Depth 3Parent ID: 71F81E1A65C847359B1CEDCDBD482B38Standard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- A2.2
- List ID
- A2.2
- Standard ID
- D101840AA55B4FE7B7E686DA514C0D7E
- ASN identifier
- S2543595
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- 71F81E1A65C847359B1CEDCDBD482B38CA48672443954F06BDFE53FE500D632F40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US