Lunches served in many school cafeterias are low in fiber and high in fat and salt. Some food service directors are willing to transform standard programs into models of healthful eating. School lunches teach children what is nutritionally desirable. (MLF)

This article provides an update on the Head Start program and describes the roles that home economists can play in implementing the American Home Economics Association's national volunteer initiative. Discusses Head Start's mission, characteristics of children served, nutrition services, need for nutrition assistance, and linkages with…

Local restaurant managers suggested ways for the Orcutt Union School District, California, to set up a centralized, self-service lunch program that has reduced labor and food costs. Instructions for ordering an information packet about the program from the district are provided. (MLF)

A marketing survey to determine the factors that influenced Wichita, Kansas students and faculty to participate or not to participate in the school lunch program--and the employment of a marketing specialist to use the results of the survey--increased participation by more than 10 percent. (MLF)

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

Food is prepared in the kitchen and brought to the students on carts at the Jackson school. The cost and space that would have been assigned to a cafeteria were diverted into the educational spaces. (Author/MLF)

The Seamless Summer Food Waiver is a federal initiative to help school food authorities reach a larger number of hungry children in low-income areas during the summer months, by reducing paperwork and administrative burdens associated with operating the Summer Food Service Program (SFSP). This issue brief describes the SFSP and the impact of the…

This annual report from the American School Food Service Association (ASFSA) uses movie language to report progress on 1997-98's "Creating Healthy Tomorrows" plan, which was part of a larger strategic plan for 1995-98. The report claims that a film clip of highlights of 1997-98 would "preview" three new professional development…

The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

Energy cost management is important in all school food service operations, particularly at times when rising energy costs threaten budgets. This document is designed as a reference manual on energy and provides information about monitoring energy use and developing energy improvement and conservation plans. The manual offers energy conservation…

This report provides data on the National Food Service Management Institute's multi-year research project that identified type, style, age, and condition of available food service equipment in K-12 schools nationwide. The study found that smaller schools, serving less than 400 lunches per day, had kitchens equipped with ranges, small…

Describes the management principles and the mental attitude necessary to effective food service management. (JF)

Describes a teen-run cafeteria, a program of giving away obsolete texts, a short term investment plan (a programed approach to cash-flow budgeting), an emergency credit'' plan whereby teachers can acquire credit hours outside school, and an automated attendance checker system. (DN)

School foodservice managers and their staffs in 30 Washington State high schools are working on interdisciplinary teams with English, business math, and home economics teachers and guidance counselors in a new program that introduces students to career ladders in the hospitality and foodservice industry. (Author)

In this satellite system, all food is prepared fresh daily in the junior high school and shipped in refrigerated trucks to other school locations. Explains how increasing operational costs forced the Long Branch, New Jersey, School District to seek the aid of a food management company to plan and implement this new program. (Author)