When Yorktown switched to a flexible scheduling program it wanted to stretch the lunch hour to encourage students to spend their two free periods per day at school. The answer was a private food contractor who is responsible for equipment, personnel, and food preparation and is open from 7:30 a.m. to well into the evening. (Author/JN)

A 1971 study in which health departments in 148 cities of over 100,000 population were queried to determine the existence and extent of food service worker training courses. Undertaken by Maricopa County (Phoenix, Arizona) Health Department, Division of Environmental Services. Copies of the complete study are available. (LK)

Cost-cutting ideas to help a district live less painfully with an austerity budget. (Author)

Description of newest products and materials designed for use in school lunch feeding programs. (JF)

Explores possibilities for changing institutionalized food service in schools to an enrichment of the total personality around a meal. (MF)

Students at Virginia Polytechnic Institute have a choice of 11 dining rooms, two entrees at each meal, and as much as they want to eat. (Editor)

Reviews strategies used by Pennsylvania school food service directors to attract more students and keep down costs in the wake of National School Lunch Program cutbacks. (JBM)

A survey of 500 food service managers in Colorado, Wyoming, and Montana (28% responded) indicated that 72% would be more likely to hire workers with training in food safety; 50% were willing to pay higher wages to those trained; and 93% were willing to hire trained welfare-to-work participants. However, there remain barriers to hiring welfare…

Describes a research project in which students write on the same topic--fast food chains. (MM)

Describes the efforts of a group of young women who, drawing on the support of community organizations, established a catering service that provides a low cost, culturally diverse range of foods in an area where that option was not previously available. Discussion focuses on starting the company, dealing with competition, and job satisfaction. (CH)

Schools are increasingly turning to fast-food restaurants such as Taco Bell, McDonald's, and Pizza Hut to fill the stomachs of kids turned off by standard school lunches. Kids are delighted, but critics say fast-food infiltration of school cafeterias encourages poor nutrition. Schools might consider adopting lighter fast-food fare or starting…

The Antioch Unified School District is one of several California schools testing a version of the Nutrient Standard Menu Planning (NSMP) to meet the new rules that require all schools to reduce the fat content of meals. NSMP, presently implemented at the elementary level, has increased flexibility in menu planning and led to better management and…

Describes selecting and installing a computerized point of sale for a district food service program; the equipment needed and preferred; and the training of trainers, managers, and cashiers. Also discusses the direct benefits and side benefits of the system. (MLF)

Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)