Integrate appropriate, effective, and efficient techniques for writing food and beverage orders, relaying orders to the kitchen, coordinating and assembling food orders, and preparing and presenting checks to customers.
Standard detail
B9.5
Performance Indicator
Depth 3Parent ID: 28F61CDAC8094102B1707D70EA33F7CCStandard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- B9.5
- List ID
- B9.5
- Standard ID
- 55965DAE89D841528710122088FFF0C1
- ASN identifier
- S2543696
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- 28F61CDAC8094102B1707D70EA33F7CC24CB571754D84D1CB11D09A882DD3D7B40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US