The author explains why he feels that "...the position of food service director is the most difficult one within the institution--far more difficult and much less rewarding than that of administrator." (Author)

Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

Condensed from a report prepared by the Plate, Cup and Container Institute, reprinted with permission from the Winter 1970 NACUFS Technical Bulletin. (Editor)

A description of some technical aspects of the convection oven followed by suggested corrections for common problems connected with the ovens. (RG)

Advantages of the mechanical oven are discussed. (RG)

Describes advantages of steam cooking. Equipment selection guides are provided as well as maintenance guides. Drawings and photographs are included. (RG)

Types, operation, maintenance, safety features, and advantages of steam cookers are described. Includes photographs. (RG)

Selection of deep frying equipment is discussed in detail. Includes photographs. (RG)

Excerpts from a speech given at the 22nd Annual Convention of the ASFSA in Las Vegas, Nevada, August 6-9, 1968

Designed to meet the needs of children who have no other means of receiving nutritious meals during the summer months, the summer food program operates out of schools, churches, playgrounds, parks--facilities which can demonstrate that they have the capability to serve wholesome meals and snacks to children in needy areas. (Author/NQ)

A director of food services in an Indiana district analyzed costs of centralized versus decentralized food service. She discovered that preparing food at satellite schools, despite problems with inadequate equipment and outdated facilities, was more cost-effective. It is important for each district to analyze its own data and decide which system…

Open-campus policies can devastate school lunch programs. Some school systems compete with fast-food outlets by offering similar menus; others hire private contractors to construct mall-like food courts. Several Colorado and California school districts have devised innovative programs to halt lunchtime flight without sacrificing nutrition. A…

A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)