Guidelines for cost cutting and better cost control in four school administrative operations. (RA)

A student center-dining hall building, scheduled for completion in June 1970, will house nine uniquely designed dining rooms in which Oriental, Italian, French, German, Mexican and American cuisine will be served on a rotating basis. (WM)

The hospitatlity education program at Asheville-Buncombe Technical Institute, offering curricula in hotel-motel-restaurant management and culinary technology, is described. (HH)

Trainable mentally retarded students (15 to 18 years old) participated in a program of meal preparation instruction which featured establishing menus, determining their nutrition values, shopping, storing the groceries, and preparing the meals. (CL)

Describes the current state of technology to manage school food-service operations, including, for example, the use of automation to identify and feed needy students and the use of the Internet. Describes challenges of implementing an automated system. (PKP)

More and more people are making personal or doctor-advised dietary changes, and camp kitchen staff must be happy and willing to provide alternative foods. Reasons for being a vegetarian, vegetarian foods, nutrition concerns in the vegetarian diet, and tips for preparing meatless dishes are discussed. Sidebars present indepth information on special…

Companies such as ARA Services provide lunch every day to more than 1 million students in over 280 school districts nationwide. An Illinois superintendent lists several reasons for school districts to consider "outsourcing" their food-service operations, including cost-saving opportunities, capacity for offering comprehensive services…

Menu alternatives are substitute meals, whereas menu additions are dishes that complement the main meal. Both should be vegetarian dishes that are less expensive than the main offering and attractive to 20-40% of the camp population. By offering alternatives and additions, one can eliminate complaints, save money, and change eating patterns.…

Discusses providing an onsite coffee bar in a public library; includes guidelines for feasibility assessment, writing a request for proposal, and working with vendors. Weighs the advantages and disadvantages of working with big vendors and choosing a cart or a full-scale cafe. (PEN)

The author teaches a high school program called Commercial Foods which is designed to prepare students for careers in the food service industry. The majority of students are special needs youth who generally will not go on to postsecondary education, so her emphasis is placed on workforce development and life skills. Students have resource…

Purpose: The purpose of this paper is to provide an in-depth examination of the outsourcing of food services on a university campus. Design/methodology/approach: The paper uses a detailed case study including interviews with university administrators, contractor administrators, and students and background information taken from student…

Learning in workplaces is neither ad hoc nor informal. Such labels are a misnomer and do not do justice to the highly-structured nature and complexity of many workplaces where learning takes place. This article discusses the organisational and structural framework developed from a three-year doctoral study into how apprentice chefs construct their…