The American School Food Service Association has two recognition programs: the recently revised School Foodservice and Nutrition Certification Program and the new School Foodservice and Nutrition Specialist Credentialing Program. The credentialing program was created to enhance school food-service professionals' image and improve their management…

Provides four examples of how colleges have incorporated the marketplace into their food service operations as one way of attracting new students. Dining room design features discussed include furniture selection and servery and serving-platform design. (GR)

Describes the safety of the U.S. food supply, discusses the causes of food-borne illness, and provides a food-safety checklist for child-care centers that covers safe food shopping, storage, preparation, serving, and clean-up. (KB)

This study looks at the ability of retail food outlets to provide suitable meals for those with special dietary needs. Thus, some food allergies are described briefly and the personnel involved in food preparation and service are examined. Groups of owners of catering outlets were interviewed to discover from them their knowledge of food allergies…

The recession that began in December of 2007 is already 30 months old, but the U.S. economy will not recover its pre-recession employment levels for at least another two years. From there, it will take an additional three years to make up for lost growth and create a job market strong enough to employ both the casualties of the recession and the…

The mission of Foods and Nutrition Education is to prepare students for family life, community life and careers in the foods and nutrition fields by creating opportunities to develop the knowledge, skills, attitudes and behaviors needed to: (1) Analyze career paths within the foods and nutrition industry; (2) Examine factors that influence food…

This handbook gives those who monitor food service sites a work knowledge of their duties and responsibilities as representatives of sponsors in the Summer Food Service Program (SFSP). The organizational structure of the SFSP and the training of monitors are reviewed. The responsibilities of visiting sites and checking site operations are…

Meal coupons; USDA plan caters to children's tastes; students run $2.5 million commissary operation. (Author)

Designed to help college administrators read and understand accounting statements, this paper provides tips about danger signals that may be evident in financial statements and that may call for speedy action. The first statement examined is a balance sheet; i.e., a summation of all of the possessions and debts of a business or entity, which shows…

This book is designed to teach accounting procedures and product specifications that are needed by the competent purchaser in order to make optimum purchasing decisions basic to a successful food service operation. It may be used by any level of food service personnel that is involved with any phase of the purchasing process. Preferably, the book…

This directory consists of a compilation of information from a survey of 101 school food service administrators to ascertain specific information on computer hardware, software, and applications currently used in their school food service operations. It is designed to assist school food service administrators in developing or enhancing systems…

An integral part of the culinary arts program at Joliet Junior College (Joliet, Illinois) is the daily business operation of the college cafeteria. The program has been so successful that students sometimes are lured by employment before completion of the two-year program. (EA)

Describes how one food service management company, by dramatizing the ingredients of a Type A lunch, has increased the demand for such lunches, raised its gross income, saved students money, and raised the level of their nutritional intake. (Author/MLF)

Discusses federal subsidies to lunch and breakfast programs. (IRT)