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Hospitality Services
by Johnny Sue Reynolds Dorothy M. ChaseHospitality Services presents an overview of the hospitality industry that discusses the various roles and responsibilities of workers in the five areas of hospitality for high school students to consider: food and beverage, lodging, travel, tourism, and recreation. The basics of management and the business side of hospitality are also covered. In addition, the text provides an overview for business support areas, such as human resources, marketing, sales, and accounting. Chapters on career planning lead students through the steps of a job search and emphasize the skills needed for success in the workplace.
Comprehensive Health Skills for High School
by Catherine A. Sanderson Mark ZelmanIntroduction to Anatomy and Physiology covers all body systems using a student-friendly writing style that makes complex subjects easier to understand. Written specifically for the high school market, the chapters in this textbook are divided into lessons, providing content in a manageable format for the student. Each lesson is further divided into subtopics, with questions at the end of each subtopic to help students gauge their understanding of the material. Clinical case studies and real-world applications enhance student interest and involvement. An outstanding illustration program includes anatomically exact drawings with great use of color, simplified labeling, and teaching captions. Strong pedagogy includes study aids, such as learning objectives, lesson summaries, and extensive assessment opportunities increase students’ ability to succeed in this challenging course. This edition has been updated to include content on the impact of COVID-19, artificial tissues, muscle disorders, the sense of touch, and Rh factor to the universal donor and universal recipient definitions.
Essential Health Skills for High School
by Catherine A. Sanderson Mark ZelmanEssentail Health Skills for High School is a complete educational package for teaching skills-based health education. Topics include COVID-19, vaping, opioid addiction, body positivity and compassion, mindfulness, and online communication and safety. Content and skills align to the National Health Education Standards.
Guide to Good Food: Nutrition And Food Preparation
by Velda L. Largen Deborah L. Bence Maggie Moon Michelle LancasterGuide to Good Food: Nutrition and Food Preparation is designed so that students can acquire the knowledge and skills needed to plan nourishing meals, shop for the ingredients, and prepare safe, wholesome food to fuel their bodies and support wellness. With more than 75 recipes featuring colorful images of diverse food choices, students will learn how to bring new tasty and healthy food options to life. Using a positive approach to healthful choices, this title aims to be an inclusive guidebook on how to identify, prepare, and enjoy nourishing foods. Students will also learn about careers in the areas of food and nutrition and how to set career goals for those careers.
Human Development and Relationships to accompany Essential Health Skills for High School
by Catherine A. Sanderson Mark ZelmanThis supplement to Essential Health Skills for High School covers human development, puberty, reproduction, healthy relationships, and violence. Content is objective, factual, and age appropriate—and aligns to the National Sexuality Education Standards for grades 9 through 12.
Human Development, Relationships, and Sexual Health to accompany Essential Health Skills for High School
by Catherine A. Sanderson Mark ZelmanThis supplement to Essential Health Skills for High School covers human development, puberty, reproduction, healthy relationships, and violence. In addition, information is presented about pregnancy prevention and sexuality, including gender identity and sexual orientation. Content is objective, factual, and age appropriate—and aligns to the National Sexuality Education Standards for grades 9 through 12.