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This Hospitality and Tourism 2: Costing lesson plan also includes:
The lesson plan provides a richly detailed narrative and sample problems for teaching or reinforcing how to work with percentages. In particular, your audience will compute the costs per serving of food and simulate setting menu prices for the hospitality industry. This is a simple, yet tasty, resource to use in your middle school math classes or with a culinary elective.
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Pros
- Straightforward approach
- Plenty of practice problems to work on with your class
Cons
- There are more Common Core math standards listed than you can possibly meet during one lesson