NotesFAQContact Us
Collection
Advanced
Search Tips
Publication Date
In 20250
Since 20240
Since 2021 (last 5 years)0
Since 2016 (last 10 years)0
Since 2006 (last 20 years)2
Education Level
Laws, Policies, & Programs
National School Lunch Act 19461
Assessments and Surveys
What Works Clearinghouse Rating
Showing 1 to 15 of 47 results Save | Export
Watkins, Shirley Maree – School Administrator, 1987
Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)
Descriptors: Business, Cooperation, Elementary Secondary Education, Food Service
Hamilton, Norman K.; Cody, Colleen – School Business Affairs, 1983
A program produced by the Northwest Regional Educational Laboratory uses a combination of 8mm color-sound films and printed materials to train school food personnel. (MLF)
Descriptors: Elementary Secondary Education, Food Service, Instructional Films, Staff Development
Hess, John P.; Van Egmond-Pannell, Dorothy – School Business Affairs, 1987
Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)
Descriptors: Budgeting, Cost Effectiveness, Elementary Secondary Education, Food Service
Vincent, Ralph E. – School Business Affairs, 1986
Today the National School Lunch Program is serving nutritious meals to nearly 24 million children in about 90,000 schools. Among the measures taken to improve the program are food procurement workshops, recipe card testing, and improvement in commodity purchase selections for schools. (MLF)
Descriptors: Federal Programs, Federal State Relationship, Food Service, Food Standards
Sanders, Robert E.; Howard, Richard – Executive Educator, 1986
To offset federal subsidy cutbacks, climbing food costs, and increasing wage demands, a Missouri school district hired a food management company. The district not only saved money, but also realized a profit, served more nutritious meals, needed less in-house recordkeeping, and concentrated more energy on education. (MLH)
Descriptors: Cost Effectiveness, Elementary Secondary Education, Food Service, Lunch Programs
Nettles, Mary Frances; Carr, Deborah H. – 1996
The National Food Service Management Institute (NFSMI) has conducted a project to develop guidelines on the type of preparation equipment needed in school kitchens to produce meals that meet the nutrition standards of the Dietary Guidelines for Americans (DGA). The guidelines provide detailed descriptions of food preparation equipment items,…
Descriptors: Educational Facilities, Elementary Secondary Education, Equipment, Food Service
Reuther, Anne; Otto, Ione – School Business Affairs, 1987
Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)
Descriptors: Cost Effectiveness, Food Service, Foods Instruction, Marketing
Bauers, Harold L. – School Business Affairs, 1979
Frederick County, Maryland, is saving money by serving milk in plastic bags similar to those used in the space program by the astronauts. (Author/MLF)
Descriptors: Cost Effectiveness, Delivery Systems, Elementary Secondary Education, Food Service
School Business Affairs, 1979
The American Society of Dentistry for Children recognized the Milwaukee Board of School Directors' commitment to promoting better oral health and nutritional habits among school children. (Author/MLF)
Descriptors: Awards, Dental Health, Elementary Secondary Education, Food Service
Rednak, Jon – School Business Affairs, 1987
A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Lunch Programs
School Business Affairs, 1979
A new nutrition education program in California is targeted at students, parents, and school food service personnel. (Author/MLF)
Descriptors: Demonstration Programs, Elementary Secondary Education, Federal Aid, Food Service
Wood, Wilma – School Business Affairs, 1990
Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)
Descriptors: Elementary Secondary Education, Food Service, Lunch Programs, Marketing
Settanni, Barbara – School Business Affairs, 1990
The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)
Descriptors: Conservation Education, Elementary Secondary Education, Food Service, Lunch Programs
Birkenshaw, Patricia – School Business Affairs, 1994
Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…
Descriptors: Breakfast Programs, Elementary Secondary Education, Federal Regulation, Food Service
Bender, Berry – School Business Affairs, 1991
A central food service production facility combined with a central warehouse and commissary has been financially effective in Dayton, Ohio. (MLF)
Descriptors: Centralization, Cost Effectiveness, Elementary Secondary Education, Food Service
Previous Page | Next Page ยป
Pages: 1  |  2  |  3  |  4