Objective: to design a food service facility for an enrollment increase of 500 students at Old Orchard Junior High School. It was achieved by coordination of a conveyor system. (RG)

A central commissary plus convection ovens and walkin coolers in satellite schools are solving the problems of inadequate facilities and kitchenless schools. (Author)

Outdoor freezers are described as one solution to the problem of food storage in small rural schools. (JW)

THIS STANDARD OF SODA FOUNTAIN-LUNCHEONETTE EQUIPMENT IS THE FIRST IN A SERIES OF NATIONAL SANITATION FOUNDATION STANDARDS. THESE STANDARDS ARE ISSUED IN RECOGNITION OF THE LONG FELT NEED FOR A COMMON UNDERSTANDING OF THE PROBLEMS OF SANITATION INVOLVING INDUSTRIAL AND ADMINISTRATIVE HEALTH OFFICIALS WHOSE OBLIGATION IT IS TO ENFORCE REGULATIONS.…

Temple University in Philadelphia has contracted three food service operations for greater efficiency. (PG)

THIS STANDARD COVERS THE SANITATION REQUIREMENTS FOR EQUIPMENT AND DEVICES WHICH DISPENSE FOOD OR BEVERAGE EITHER IN BULK OR PORTIONS. VENDING MACHINES OR BULK MILK DISPENSING EQUIPMENT ARE NOT COVERED IN THIS STANDARD. ITEMS COVERED INCLUDE THE BASIC PRINCIPLES OF DESIGN AND CONSTRUCTION, FOOD PROTECTION AND FREEDOM FROM HARBORAGES. MINIMUM…

At the University of Maryland, a system based on convenience foods and disposable ware results in an operation that shows a profit. (Editor)

At the University of Delaware, the food service director sees little to be gained from convenience foods or disposables; all food is cooked on campus within the budget. (Editor/PG)

The consolidation of the key electric processing equipment from six kitchens into one central facility serving 14 schools has proven a successful step. It cuts down on time, labor, and costs, and at the same time allows for greater control throughout the entire system. (Author)