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Laws, Policies, & Programs
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Sch Lunch J, 1969
Descriptors: Administrative Policy, Food Service, Guidelines, Lunch Programs
Download full textWamsley, Mary Ann, Ed.; Vermeire, Donna M., Ed. – 1976
This guide contains basic information to meet specific standards for pesticide applicators. Characteristics, life cycles and habits of pests such as roaches, beetles, flies, ants and rodents are discussed. Additionally, pest control measures, especially by application of aerosols, dusts, baits, fumigants or vapors, is presented. (CS)
Descriptors: Entomology, Environment, Food Service, Pesticides
Hockenbery, George – 1970
Contracted school food services relieve school personnel of the tasks and problems involved in operating a food service. However, because good nutritional food has a low profit margin, a profitable contracted school food service does not meet desired nutritional standards. All things being equal, a food service management company cannot compete…
Descriptors: Administration, Contracts, Food Service, Lunch Programs
Louisiana State Dept. of Employment Security, Baton Rouge – 1969
Employment in eating and beverage establishments has grown tremendously in Louisiana. In 1940, United States Census figures showed that 18,400 were employed in the industry, and by 1969, the number had increased to 31,000. The situation in Louisiana may not be typical of other states because of a sharp increase in catering services to offshore oil…
Descriptors: Employment, Employment Patterns, Food Service, Occupational Surveys
Watkins, Shirley Maree – School Administrator, 1987
Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)
Descriptors: Business, Cooperation, Elementary Secondary Education, Food Service
Hamilton, Norman K.; Cody, Colleen – School Business Affairs, 1983
A program produced by the Northwest Regional Educational Laboratory uses a combination of 8mm color-sound films and printed materials to train school food personnel. (MLF)
Descriptors: Elementary Secondary Education, Food Service, Instructional Films, Staff Development
Higher Education Funding Council for England, Bristol. – 2003
This study identified the key management issues for senior managers and heads of catering services in higher education in developing and reviewing catering services. The study was conducted with the involvement of 76 universities and colleges with evidence drawn from questionnaires covering the Excellence Model's 9 criteria, an Expert Working…
Descriptors: Colleges, Cost Effectiveness, Food Service, Foreign Countries
Wynn, Jane T. – School Foodservice Journal, 1973
New school food service staffing procedures have increased production and decreased labor costs. (MF)
Descriptors: Food Service, Lunch Programs, Scheduling, Staff Utilization
College Management, 1972
Descriptors: Dining Facilities, Food Handling Facilities, Food Service, Higher Education
College Management, 1972
Temple University in Philadelphia has contracted three food service operations for greater efficiency. (PG)
Descriptors: Dining Facilities, Food Handling Facilities, Food Service, Higher Education
Willett, Roslyn – College Management, 1973
Descriptors: Food Handling Facilities, Food Service, Foods Instruction, Higher Education
Peer reviewedBrin, Myron – Journal of Nutrition Education, 1972
Report of the National School Feeding Conference co-sponsored by the Food and Nutrition Service of the USDA and the Department of Food Science of Rutgers University, held in New Brunswick, New Jersey, June 27-29, 1972. Alternatives to requirements of the National School Lunch Program; engineered or nutrified foods are discussed. (LK)
Descriptors: Educational Programs, Food Service, Lunch Programs, Nutrition
American School Board Journal, 1973
Describes the concept of the universal school lunch program -- enlargement of the current scope of food services to include all school age children. (JF)
Descriptors: Federal Aid, Federal Legislation, Food Service, Lunch Programs
College and University Business, 1972
Quality food service is maintained by open communications between students and food service personnel. (HS)
Descriptors: Dining Facilities, Food Service, Student Role, Student School Relationship
Sch Lunch J, 1970
Descriptors: Food Service, Health Education, Lunch Programs, Nutrition
