College for kids; branch campus in a prison; doubling up for food service. (Author)

The speaker describes the fast food operation he has implemented in his school district. The program has increased the number of lunches served, reduced costs to the students, eliminated waste, shows a surplus, and meets federal standards for Type A lunches. The program features special sandwiches, milkshakes, and fries. (IRT)

MATERIAL IN THIS GUIDE IS FOR TEACHER USE IN TRAINING PROGRAMS FOR FOOD SERVICE WORKERS. IT WAS ORGANIZED AND WRITTEN BY A CURRICULUM DEVELOPMENT SPECIALIST FOR MANPOWER DEVELOPMENT TRAINING (MDT) ASSISTED BY INSTRUCTORS IN THE FIELD. THE GENERAL OBJECTIVE IS TO DEVELOP ABILITIES, UNDERSTANDINGS, ATTITUDES, AND INTERESTS NEEDED FOR ENTRY LEVEL…

THIS STANDARD COVERS THE SANITATION REQUIREMENTS FOR EQUIPMENT AND DEVICES WHICH DISPENSE FOOD OR BEVERAGE EITHER IN BULK OR PORTIONS. VENDING MACHINES OR BULK MILK DISPENSING EQUIPMENT ARE NOT COVERED IN THIS STANDARD. ITEMS COVERED INCLUDE THE BASIC PRINCIPLES OF DESIGN AND CONSTRUCTION, FOOD PROTECTION AND FREEDOM FROM HARBORAGES. MINIMUM…

A comprehensive listing of food service equipment including--(1) companies authorized to use the National Sanitation Foundation seal of approval, and (2) equipment listed as meeting NSF standards including soda fountains, spray-type dishwashers, dishwashing equipment, cooking equipment, commerical cooking and warming equipment, freezers,…

This study examines hospitality programs from the enabling legislation in 1961, which provided for an advisory committee to the Hotel and Restaurant Commission on education. Its purpose was to employ a director of the programs and two field representatives or consultants to offer on-the-job assistance to managers and employees in the state's…

Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

An enterprising food service director has introduced student taste test panels and they have had great impact on the district's lunch program. (Author)

Attempts to dispel myths about the U.S.D.A. Commodity program. (JF)

At the University of Maryland, a system based on convenience foods and disposable ware results in an operation that shows a profit. (Editor)

At the University of Delaware, the food service director sees little to be gained from convenience foods or disposables; all food is cooked on campus within the budget. (Editor/PG)

The consolidation of the key electric processing equipment from six kitchens into one central facility serving 14 schools has proven a successful step. It cuts down on time, labor, and costs, and at the same time allows for greater control throughout the entire system. (Author)

Would you believe 36 seventh graders could run a restaurant completely staffed with everyone from a maitre d to a dishwasher? (Author)

Describes a flexible foodservice program that provides both a Type A lunch or Type A lunch components a la carte. (JF)

Attempts to dispel myths about the U.S.D.A. Commodity program. (JF)