Noting that children will adjust their food intake to their energy needs, and that offering a variety of foods often will increase their acceptance of new foods, this guide offers instruction on the proper feeding of children ages 3 to 5 in Pennsylvania's Child and Adult Care Food Program (CACFP). The menus presented in the guide follow the…

Cost control is the subject of this eight-lesson, three-test food service training manual. Lesson 1 deals with financial accountability and includes 17 handouts, ranging from sample balance to quarterly report sheets. Lesson 2 focuses on budgeting principles, and lesson 3 on labor controls. Professional purchasing, receiving, and inventorying…

This Food Service Training Manual offers 11 lessons and 3 tests on personnel management. Lesson 1 introduces the subject and discusses five functions--from planning through evaluating--of the management process. Lesson 2 covers management's responsibilities and approaches and the pitfalls of decision-making. Verbal and nonverbal communication in…

Thousands of job openings are expected yearly through the 1980's. Although earnings are not high, part-time jobs in this field will continue to be plentiful in the years ahead. (MW)

Campaigns to reduce food waste at Michigan State University have helped to check high food costs. (Author/PG)

A college administrator gives his reasons for believing food service is best handled by the college: improved management and budget control. (Editor/PG)

This library handbook is a guide for the student of food science. It lists some of the more useful materials and reference books basic to general research and gives their location in the Fogler Library at the University of Maine. Materials are listed in six categories: (1) dictionaries and encyclopedias, (2) U.S. and international documents, (3)…

The author examines the current low level of vocational training for mentally retarded adults and describes a program at the University of Washington in which 63 retarded adults were trained as food service workers. The project was replicated in a collaborative arrangement between a sheltered workshop/activity center and a local hospital. The…

This guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments,…

TEACHERS MAY USE THIS EXPERIMENTAL OUTLINE IN PLANNING A PREPARATORY COURSE IN OCCUPATIONAL HOME ECONOMICS FOOD SERVICE FOR SECONDARY AND ADULT STUDENTS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS SUPERVISORS AND TEACHERS. THE OBJECTIVES ARE TO HELP STUDENTS RECOGNIZE THE CONTRIBUTIONS AND SCOPE OF THE FOOD SERVICE INDUSTRY AND TO ACQUIRE…

A COMMITTEE OF SCHOOL LUNCH SUPERVISORS AND DIRECTORS DEVELOPED THIS GUIDE TO ASSIST SCHOOL LUNCH LEADERS IN PLANNING EFFECTIVE LOCAL TRAINING PROGRAMS FOR FOOD SERVICE EMPLOYEES. THE CONTENTS INCLUDE--(1) PLANNING FOR INSERVICE TRAINING WHICH COVERS WORKERS AND PROGRAM NEEDS, SCHOOL POLICIES AFFECTING PROGRAMS, AVAILABLE RESOURCES, WAYS TO…

Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

Children who are hungry cannot be taught. To discharge successfully the responsibility of teaching entrusted to them, the schools must provide food for children's bodies as well as intellectual stimulation for their minds. This is expecially true of children from poverty-stricken homes. Although recent legislation provides free lunches and…

Compiled is information on the application of computer technology to nutrition food service. It is designed to assist dieticians and nutritionists interested in applying electronic data processing to food service and related industries. The compilation is indexed by subject area. Included for each subject area are: (1) bibliographic references,…