By relying on new computer hardware and software, school food service departments can keep better records of daily food consumption, free and reduced-price meals, inventory, production, and other essentials. The most commonly used systems fall into two basic categories: point-of-sale computers and behind-the-counter systems. State funding efforts…

This year's budget cleaver has chopped away at school cafeteria budgets across the country. In some districts, this means fewer choices on the lunch line, fewer staffers, deteriorating equipment, and more sales of snack and processed foods. Some schools have dropped the School Lunch Program because of budget cuts. (MLH)

Examines trends identified in the American School Food Service Association's research-based "1998-2000 Strategic Plan." Forecasters are projecting that student enrollments will rise over the next five years, labor shortages will continue, competition from fast-food providers is increasing, food-service providers' roles are expanding, and…

Some young people refuse to eat anything that once had a face. Since a vegetarian child can make food choices just as unhealthy as those of a meat-eating child, nutritionists recommend that school food-service directors adapt traditional nutritional foods that children like to a vegetarian menu. (MLF)

By offering healthy fare and providing nutrition education, school districts across the country are trying to lessen problems of childhood obesity while selling food that kids will eat. Luckily, chicken nuggets and other "fast foods" can taste just as good when made with less fat. (MLH)

A food service director for a YMCA camp offers advice on conducting yearly in-house training for camp cooks. Training resources could include a camp-specific training manual, training videos, training guidebooks, and demonstration of kitchen equipment. Health department issues should be covered during training. Kitchen resources from the American…

Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self-inspection checklist and a list of the 12 essentials for managing toward cleaner facilities. (GR)

Microbial foodborne illnesses are a public health problem in the United States. Americans are patronizing restaurants three or more times a week and college students are frequently employed in food service; therefore, this study assessed compliance with and awareness of food safety recommendations among 460 college students. Compliance was…

Living in Alaska offers many extreme challenges and opportunities for family and consumer sciences (FCS) teachers to step up to the challenges of facing the future. In this article, the author describes how she started the "Stepping Up For Our Future" program. She relates that as the sole FCS teacher in Chugiak High School, she was…

"Every boy and every girl...should be a producer. The growing of plants...should therefore become an integral part of the school program." With these words, the federal Bureau of Education launched the United States School Garden Army (USSGA) during World War I, targeting urban and suburban youth. It represented one of the earliest federal efforts…

Privatization of school support services is a time-tested means for lowering educational costs. The three major services that school districts in Michigan contract out for are food, custodial and transportation. The Mackinac Center for Public Policy's survey of privatization is the longest running and most comprehensive source of school support…

This kit contains a recipe book and various separately published materials to train food service staff in implementing the new breakfast and lunch menus from the U. S. Department of Agriculture (USDA). A training manual provides background information on recipe selection, development, and testing; orients staff to the recipe format; explains and…

These hearing transcripts present testimony to the Senate Committee on Agriculture regarding the School Lunch and Breakfast Programs. Statements were made by several senators, the president of the American School Food Service Association (Connecticut); a school food service program director (Florida); the director of nutrition and education for…

This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…

Trainable mentally retarded students 13- and 14-years-old learned to prepare food and make change in a school coffee bar. (CL)