Students are introduced to the idea of improving efficiency by examining a setting that is familiar to many teenagers fast food restaurants. More specifically, they learn about the concepts of trade-offs, constraints, increasing efficiency and systems thinking. They consider how to improve efficiency in a struggling restaurant through delegating tasks, restructuring employee responsibilities and revising a floor plan, all while working within limitations and requirements. Finally, students summarize and defend their suggested changes in argumentative essays.
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This is an overview of a dramatic play restaurant center. It includes description, purpose, suggested materials, questioning examples, considerations, photo examples, literature connections and downloadable resources.
This speaking activity allows students to role play a customer and waiter scenario in a restaurant. Warm-up includes a fun Pictionary play-doh sculpting game before moving on to restaurant phrases and then finally the role play.
In this lab, students will practice ordering from a menu. Students will also practice posing and answering questions to waiters. Finally, students will engage with the cultural aspects of eating out in a German-speaking country.
Entitled "In the Restaurant." lesson five covers general phrases one might use in a restaurant. These include asking the waiter for a menu, ordering food and drink, asking about prices, and making specific dietary requests for one's order. The lesson is entirely audio and transliterated text. The brief grammar section includes brief and largely inadequate comments on the rules governing masculine and feminine nouns.
In this activity students will survey one another to determine how much their classmates like/dislike certain foods.
Students will discuss their food preferences and choose a restaurant and a menu based on their preferences. They will learn how to make a Korean dish and which ingredients are needed. They will be able explain it to the classmates at the end.