This annual report details the accomplishments of the American School Food Service Association (ASFSA) for 1998-1999. The report uses the format of a student's class schedule. Following "morning announcements" from the ASFSA president and executive director, major accomplishments are presented in each "class period." These…

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)

By purchasing locally grown foods, Hendrix College (Arkansas) has found it can offer better nutrition, cut environmental damage, and spur economic development. The Local Food Project has reduced the amount of food purchased out of state from 90-70 percent, and is aiming for 50 percent in three years. Student participation is integral. (Author/MSE)

Study examined responses to cultural diversity at three British primary schools with Muslim students. At two schools, Muslim students received different meals when meat was served. Interviews with personnel, parents, and students uncovered undesirable, covert, stereotyping effects from the effort. Policies to avoid such effects and increase…

Contracting for noneducational services is standard operating procedure in many school districts. Private contractors are involved in transportation, food service, maintenance, and even, in rare cases, instruction. Before deciding to contract out, school boards should examine improvement to school-run operations before making a final decision.…

A study investigated the attitudes of college and university employees concerning the recent privatization of dining services at three universities. Results indicate the employees saw the contractor, not the institution, as benefitting most from the changes. Employees had little understanding of the benefits of the arrangement to the university or…

Describes how Office of Residential Life at one university met maintenance challenges facing its residential and food-service facilities. Discusses study conducted in 1992 to evaluate widespread management practices and addresses its findings, including six recommended practices. Examines development and implementation of facilities audit,…

A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

This report lists the typical tuition and required fees and room and board charges for academic year 1993-94 at more than 5,000 of the 5,700 four-year, two-year, and public less-than-two-year postsecondary institutions in the United States and its outlying areas. Included are tuition and fee charges to in-state and out-of-state students at the…

Developed as part of a project to upgrade the workplace vocabulary and comprehension skills of Pennsylvania workers in light industry, health, hotel and hospitality, and food service occupations, this document consists of four parts: a project report, a trainer's manual, a tutor handbook, and assessment report/resource packet. The project report…

The final performance report for a national workplace literacy grant-funded project in Arlington County, Virginia, is presented. This 2-year project provided on-site English-as-a-Second-Language (ESL), literacy, and basic skills training to workers in five targeted industries. Partners were the REEP Program of the Arlington Public Schools, the…

This resource manual contains criteria, prototype policies, procedure, and forms for establishing a comprehensive sanitation and safety program in Wisconsin public schools. The introduction contains a mission statement and a description of responsibilities for various state employees. The section on policy and procedure development outlines…

This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a…

These two documents are manuals for an intermediate level 4-H food and nutrition project. The leader's guide includes an introduction, 10 units, and a supplemental unit. The introduction includes a discussion of 4-H philosophy, sources of help, working with middle school boys and girls, how the guide is organized, and how to organize meetings.…

Technology education is now an integral part of the curriculum in middle school and high school programs of the Logan (Utah) City Schools. The five major vertical curriculum cores required of all ninth-grade students are human resource management, free enterprise applications, career insights and opportunities, technology trends, and counseling…