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IN TECH-FSM 243
INTRODUCTION TO FOOD SERVICE MANAGEMENT
NAME OF STUDENT:
PARRILLA, ANGELA C.
NAME OF INSTRUCTOR:
Ms. MAYBELLE C. RICOTE
I. OBJECTIVES
At the end of the lesson, the students should able to;
SUB-TOPIC:
Location and Staffing
MATERIALS:
laptop, Smart phone, Internet connection, Pen,
Paper, Manila Paper
REFERENCES:
https://www.google.com/search?
q=location+and+staffing+reference&rlz=1C1CHBD_enPH1037PH1037&sx
srf=AJOqlzWIcn1an7WqsbxqKn_cSFb0axXLKg
%3A1675659201233&ei=wYfgY5fsDdH0juMPmuS42A4&oq=LOCATION+
AND+STAFFING&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQARgAMgcIIxCwAxAnM
gcIIxCwAxAnMgcIIxCwAxAnMgoIABBHENYEELADMgoIABBHENYEELAD
MgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoI
ABBHENYEELADMgoIABBHENYEELADSgQIQRgASgQIRhgAUABYAGC
TEWgBcAF4AIABAIgBAJIBAJgBAMgBCsABAQ&sclient=gws-wiz-serp
III. PROCEDURE: Inductive Method
IV. EVALUATION
Answer the following questions on a ½ sheet of paper.
1. How does location affect recruitment?
2. What is an example of staffing?
V. ASSIGNMENT
Write your answers on a ¼ sheet of paper.
What is staffing in your own words?
What is the importance advantages of staffing?