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Emmons, Lillian; And Others – School Foodservice Journal, 1972
A Cornell University study of both student participation in lunch programs and the adequacy of foodservice programs. (JF)
Descriptors: Breakfast Programs, Food, Food Service, Lunch Programs
Modern Schools, 1972
Descriptors: Breakfast Programs, Electrical Appliances, Food Handling Facilities, Food Service
Koene, Wayne G. – Agricultural Education Magazine, 1972
Descriptors: Adult Education, Agricultural Occupations, Educational Needs, Food Processing Occupations
Peer reviewedCronan, Marion – School Management, 1971
Savings can be made by planned maintenance of school cafeteria equipment. (Author)
Descriptors: Dining Facilities, Equipment Maintenance, Equipment Utilization, Food Handling Facilities
Warch, Barbara K. – Sch Lunch J, 1970
The Belle Witter Elementary School serves breakfast, lunches, and afternoon brunch to children in a double session program. (RA)
Descriptors: Breakfast Programs, Double Sessions, Food Handling Facilities, Food Service
Vasquez, Joe – Sch Lunch J, 1969
Descriptors: Equipment, Equipment Standards, Food Handling Facilities, Food Service
Knight, Robert F. – Sch Lunch J, 1969
Descriptors: Equipment Standards, Equipment Utilization, Food Handling Facilities, Food Service
Rusch, Frank R.; And Others – Journal of the Association for the Severely Handicapped (JASH), 1982
One hundred and twenty potential employers in food service and janitorial/maid service were surveyed. Subjects suggested 70 survival skills necessary for employment of severely handicapped persons. Five skills were unanimously agreed upon, including following one instruction at a time, demonstrating basic addition skills, and keeping one's hair…
Descriptors: Curriculum Development, Employer Attitudes, Employment, Food Service
Direct linkPelletier, Jean-Francois – Meta, 1980
Translations and descriptions are given in French for a number of English food terms: convenience foods, fast foods, fast foods industry, fast foods restaurant, frozen foods, deep frozen foods, fast frozen foods, quick frozen foods, dry frozen foods. (MSE)
Descriptors: Definitions, Food, Food Service, French
O'Brien, Marion; And Others – Day Care and Early Education, 1979
Descriptors: Day Care, Early Childhood Education, Food, Food Service
Fitzgerald, Patricia L. – Principal, 2002
Describes what principals can do to protect children from food-related illness in school: Forming of food-safe school teams, developing food-safety procedures, including food safety in crises-management plans, educating staff on plans and procedures, encouraging hand washing, making sure the cafeteria works properly, and encouraging the hiring of…
Descriptors: Administrator Responsibility, Elementary Secondary Education, Food Service, Principals
Peer reviewedTedder, Norma E.; Maxson, John H. – RE:view, 1989
Interviews were conducted with operators in the Randolph-Sheppard Program, which encourages blind people to become self-supporting by giving them priority in establishing cafeterias, vending operations, and snack bars on federal properties. Characteristics investigated were age, years of experience, gender, ethnic origin, degree of vision loss,…
Descriptors: Administrator Characteristics, Blindness, Dining Facilities, Federal Programs
Vincent, Gene – School Business Affairs, 1988
An update on the National School Lunch Program includes a list of some of the changes and innovations in types, quality, and packaging of commodity products provided to schools. (MLF)
Descriptors: Elementary Secondary Education, Federal Programs, Food Service, Food Standards
Peer reviewedCollins, Brian – Journal of Environmental Health, 1995
Outlines a method designed to protect the public's health by simply and systematically prioritizing food service operations for inspection and evaluation. Discusses the method, implementation, and results of a program for the city of Plano, Texas. (LZ)
Descriptors: Environmental Education, Evaluation Methods, Food Handling Facilities, Food Service
Peer reviewedKnight, Kathy B.; And Others – Early Child Development and Care, 1995
Examined the variety of lunch menus in licensed child care centers in Mississippi. A total of 460 lunch menus were analyzed using nutrient analysis software, and a frequency analysis showed the most commonly used foods. Found that foods used most often included white bread, sliced ham, and sausage pizza. Results support the need for nutrition…
Descriptors: Day Care Centers, Early Childhood Education, Food Service, Lunch Programs
