Describes selecting and installing a computerized point of sale for a district food service program; the equipment needed and preferred; and the training of trainers, managers, and cashiers. Also discusses the direct benefits and side benefits of the system. (MLF)

The implementation by Indiana State University of a machine-readable photo ID system for their food services prompted an investigation into the available alternatives and requirements for a more efficient all-University ID card system. The new ID system is described. (AUTHOR/MLW)

Reviews the use of microcomputers in university housing and food services. Discusses the merits of using micro-, mini-, or mainframe computers. Makes suggestions for starting to use computer programs, selecting software, and training personnel. (ABB)

The Wichita, Kansas, Public Schools' Food Service Department Project Reduction in Paperwork (RIP) is designed to automate certain paperwork functions, thus reducing cost and flow of paper. This article addresses how RIP manages free/reduced meal applications and meets the objectives of reducing paper and increasing accuracy, timeliness, and…

Describes a comprehensive food service computer needs assessment conducted in Minnesota. Includes three phases: (1) defining the needs of the food service; (2) evaluating vendors and their systems; and (3) system selection and contract negotiations. Cites availability of two documents published in the process.(MLF)

Surveyed college food service operations to determine how managers plan to meet the challenge of the 80s. Topics included meal plans, customer relations, menus, facilities, conservation, financial analysis, and computer usage. Suggests food service managers must be innovative and competitive in the face of declining enrollments. (JAC)