Condensed from "The School Administrator (December 1968), 11-12.

This report, requested and funded by a committee of community leaders, investigates the recruiting, training and employment of cooks, waitresses, maids, and small business managers needed on the island of Kauai through the year 1973. Projected increases in tourism and hotel construction indicate substantial need for well trained personnel. Courses…

Problems associated with seasonal foodservice operations and an educational program to alleviate these problems are discussed. The program includes formal training for food handlers and managers as well as formal and informal inspections are reinforcement. Concepts of food handling and unique aspects of national park operations are also discussed.…

A consideration of Bowling Green's food service plan. (WM)

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)

Hints for preventing cuts, burns, and falls in the food service industry. (RA)

Cape Fear Technical Institute, in cooperation with individual restaurant managers, now offers individually-tailored hospitality courses for the restaurant's employees. (JO)

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)

Excerpts from a talk presented at the Second Annual School Administrators' Seminar sponsored by the American School Food Service Assn. in Vail, Colorado, December 3-6, 1968.