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Report of the Technical Committee for Hospitality, Tourism, Recreation.

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Oregon State Dept. of Education, Salem. Div. of Vocational Education. – 1987

This color-coded committee report identifies the skills and knowledge required by employees in the hospitality/tourism/recreation occupational area. The reports of four subcommittees focused on food/beverage, hotel/motel, recreation/leisure, and travel/tourism skills are also included. Introductory materials include a general statement of the…

Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Dining Facilities