A food service contractor tells college administrators what they should be able to get from a good outside food service: quick implementation of innovations, well-trained management personnel, and lesser costs. (Author/PG)

This career exploration instructional booklet on the chef's occupation is one of several resulting from the rural southwestern Colorado CEPAC Project (Career Education Process of Attitude Change). Based on a job analysis and utilizing a programed instructional format, the following content is included: A brief description of a chef's job…

WHEN FUNDS WERE NOT AVAILABLE FOR BUILDING A CAFETERIA AT THE JUNIOR COLLEGE OF BROWARD COUNTY, FLORIDA, USE OF VENDING MACHINES PROVED TO BE AN EFFECTIVE MEANS OF PROVIDING FOOD SERVICE TO THE STUDENTS OF THE GROWING COLLEGE. SANDWICH SERVICE HAD ALREADY BEEN FOUND UNSATISFACTORY, AND LACK OF KITCHEN FACILITIES PRECLUDED PREPARATION OF FOOD ON…

THE SPEECH RECOUNTS THE NEW DIRECTION IN THE FLEXIBLE DESIGN OF FUTURE PUBLIC SCHOOLS. IT IS PREDICTED THAT WITHIN THE NEXT SEVERAL DECADES A MULTITUDE OF NEW SCHOOL BUILDINGS WILL BE CONSTRUCTED IN ADDITION TO THE REPLACEMENT OF EXISTING SCHOOL PLANTS AS THEY BECOME OUTDATED AND INADEQUATE FOR NEW INSTRUCTIONAL PROGRAMS. THE NEW INSTRUCTIONAL…

This booklet is designed to help school food service personnel to familiarize young school children with a variety of cooked and raw vegetables. The nutritional importance of vegetables in children's diets is emphasized. Learning activities which focus on the visual qualities, nutritional value, and taste characteristics of different vegetables…

This bibliography represents a collection of 1,300 book volumes and audiovisual materials collected by the Luzerne County Community College Library in support of the college's Hotel and Restaurant Management curriculum. It covers such diverse topics as advertising, business practices, decoration, nutrition, hotel law, insurance landscaping, health…

Firms representing four segments of the foodservice industry (institutional foodservice (9 jobs), commercial restaurants (19 jobs), hotel foodservice (100 jobs), and airline foodservice (10 jobs), participated in a career and training study to test the feasibility of designing and implementing career progression (c.p.) systems within these…

The facilities and operations of the school lunch program in the public schools of Hawaii are reviewed. Several types of school lunch programs are described including--(1) traditional school lunch programs, (2) kitchen and classroom dining, (3) central and decentralized dining, (4) home school-feeder school system, (5) central kitchen, and (6) the…

The objectives of this study were to: (1) compile a comprehensive inventory of tasks which make up the food service function in health facilities; (2) analyze which of the tasks are currently being performed by various levels of personnel working in the food service department; (3) determine curriculum components to satisfy the training needs…

This document serves as a guide for school food service purchasing agents. It provides an overview of regulations influencing the market, as well as the factors to be considered in the purchase of meat, vegetables, produce, dairy products, and frozen foods. Sample bids and specifications for such purchases are also provided. A purchasing…

The aim of this publication is to offer information that will assist the elementary school principal in the establishment or improvement of a school lunch program. The material focuses on the necessary ingredients of an effective school food service, the necessity of nutrition education as a part of a food service program, and the importance of…

Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)

This article describes the history of the school nutrition program and how it has adapted to meet the needs of today's students. The modern menu is more healthful, and nutrition education complements food choices. (Author/MT)

Reasons why 133 competitively employed nonhandicapped and 8 mentally retarded food service workers lost their jobs were compared. The majority of mentally retarded workers lost their jobs for productivity reasons, with some associated secondary social problems while the nonhandicapped lost their jobs for both social and production problems.…

Food service energy research identifies food service methods and equipment that save energy while maintaining food quality, especially nutrition. This article discusses (1) research findings; (2) applications of these findings, including energy management policies, and energy-efficient equipment and recipes; and (3) efforts to educate students…