Excerpts from a talk presented at the Third Annual Industry Seminar sponsored by the American School Food Service Assn. in Vail, Colorado, Sept. 23-27, 1968.

Twenty-nine food service employers were provided with a behavioral description of either a handicapped or nonhandicapped worker and asked to state their acceptance of select training procedures. Results indicated employers differentially accepted the use of some training procedures based upon worker description. (Author/SB)

There is a direct link, today and historically, between Mexico's underdevelopment and maldistribution of wealth, and U.S. domination of Mexico's economy, including the current penetration by U.S. transnationals. Activity in the food production and processing industries is just one facet of the total picture, but one of the most important.…

A new nutrition education program in California is targeted at students, parents, and school food service personnel. (Author/MLF)

A special report on school food service discusses the following: (1) new directions in the federal commodities program; (2) cafeteria etiquette strategies; (3) menus and management for school breakfast programs; (4) balancing nutrition and cost effectiveness; and (5) recycling cafeteria waste. (MLF)

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)

Outlines a budget-preparation process for developing self-sufficient food-service programs: (1) establish department financial objectives; (2) prepare site-based budgets; (3) develop budget assumptions; (4) establish performance incentives; (5) document a site-based implementation plan; (6) incorporate performance incentives; and (7) summarize…

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

A central food service production facility combined with a central warehouse and commissary has been financially effective in Dayton, Ohio. (MLF)

Survey forms sent to 108 Ohio school districts asked which of 11 food-service practices they used. A statistical comparison of their responses against state figures on the profitability of food-service operations at similar districts reveals what works and what does not work. (MLF)

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

As one Maryland district's experience shows, a district-operated food-and-nutrition service is capable of meeting student demands while maintaining a fiscally, administratively, and nutritionally sound program. Districts should first evaluate their food programs as to student satisfaction, financial health, performance and cost/savings incentives,…