Argues that management by objectives is a procedure that can and should be applied to food service. (Author)

A Cornell University study of both student participation in lunch programs and the adequacy of foodservice programs. (JF)

Savings can be made by planned maintenance of school cafeteria equipment. (Author)

The Belle Witter Elementary School serves breakfast, lunches, and afternoon brunch to children in a double session program. (RA)

One hundred and twenty potential employers in food service and janitorial/maid service were surveyed. Subjects suggested 70 survival skills necessary for employment of severely handicapped persons. Five skills were unanimously agreed upon, including following one instruction at a time, demonstrating basic addition skills, and keeping one's hair…

Translations and descriptions are given in French for a number of English food terms: convenience foods, fast foods, fast foods industry, fast foods restaurant, frozen foods, deep frozen foods, fast frozen foods, quick frozen foods, dry frozen foods. (MSE)

Describes what principals can do to protect children from food-related illness in school: Forming of food-safe school teams, developing food-safety procedures, including food safety in crises-management plans, educating staff on plans and procedures, encouraging hand washing, making sure the cafeteria works properly, and encouraging the hiring of…

Interviews were conducted with operators in the Randolph-Sheppard Program, which encourages blind people to become self-supporting by giving them priority in establishing cafeterias, vending operations, and snack bars on federal properties. Characteristics investigated were age, years of experience, gender, ethnic origin, degree of vision loss,…