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| Nichols, Jennie B. | 1 |
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PDF pending restorationNichols, Jennie B.; And Others – 1979
This guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments,…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food, Food Service
Download full textArizona State Dept. of Education, Phoenix. – 1997
The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Service, Food Standards
