Descriptor
| Cooperation | 1 |
| Cost Effectiveness | 1 |
| Elementary Secondary Education | 1 |
| Food Service | 1 |
| Lunch Programs | 1 |
| Merchandising | 1 |
| Program Effectiveness | 1 |
| Student Participation | 1 |
Source
| School Business Affairs | 1 |
Author
| Perry, Stephen C. | 1 |
Publication Type
| Guides - Non-Classroom | 1 |
| Journal Articles | 1 |
Education Level
Audience
| Administrators | 1 |
| Practitioners | 1 |
| Support Staff | 1 |
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Laws, Policies, & Programs
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Perry, Stephen C. – School Business Affairs, 1986
Successful school food service programs require cooperation between employees and students and between the director and individual managers. Student participation can be increased by the use of marketing techniques and listening to students' requests. (MLF)
Descriptors: Cooperation, Cost Effectiveness, Elementary Secondary Education, Food Service
