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Download full textCalifornia State Dept. of Education, Sacramento. – 1990
Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…
Descriptors: Elementary Secondary Education, Evaluation Criteria, Food Handling Facilities, Food Service
Applied Management Sciences, Inc., Silver Spring, MD. – 1983
This report describes efforts made in 1981-82 to develop an error-prone model (EPM) to help judge the extent of misreporting of income and family size on applications for government-sponsored school meal benefits. (EPM's are statistical formulas that produce scoring systems used to distinguish applications likely to result in excess benefits from…
Descriptors: Elementary Secondary Education, Eligibility, Error Patterns, Federal Programs
Peer reviewedHillmer, Harold – Journal of Environmental Health, 1974
Descriptors: Administrator Education, Administrators, Adult Education, Adult Programs
Quagliano, Joseph – Illinois Career Education Journal, 1974
The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)
Descriptors: Career Opportunities, Community Colleges, Employment Opportunities, Food Service
Comptroller General of the U.S., Washington, DC. – 1981
This General Accounting Office (GAO) report examines the problems encountered by school food service programs in their efforts to meet the Department of Agriculture's nutrient requirements for school lunches while increasing student participation and reducing food waste and program costs. The report is based on an evaluation of two senior high…
Descriptors: Food Service, Food Standards, High Schools, Lunch Programs
Pennsylvania State Dept. of Education, Harrisburg. – 1978
The purpose of this manual is to provide an accounting system that will accurately measure the financial position and operating results of a food service operation. The accounting system has been designed to be easily adaptable to the reporting requirements established by the Food and Nutrition Service of the United States Department of…
Descriptors: Bookkeeping, Elementary Secondary Education, Federal Aid, Food Service
Office of Education (DHEW), Washington, DC. – 1964
THE PURPOSE OF THIS GUIDE IS TO PROVIDE RESOURCE MATERIAL TO DEVELOP A LOCAL 240-HOUR PROGRAM FOR TRAINING A FAMILY DINNER SERVICE SPECIALIST TO PREPARE AND SERVE DINNERS FOR EMPLOYED PEOPLE, RETIRED PERSONS, OR FAMILIES DESIRING SUCH SERVICE. PROGRAM OBJECTIVES INCLUDE PREPARING TRAINEES TO PLAN MENUS AND DO FAMILY SHOPPING FOR DINNERS, TO PLAN…
Descriptors: Adult Vocational Education, Cooks, Food Service, Foods Instruction
Kansas State Dept. of Education, Topeka. – 1979
This plan for school food service in Kansas is intended to serve as a guide for the development and success of efficient nutritional programs at the local level. The topics covered include statistical facts of organization and funding of school food services; objectives for fiscal year 1980; descriptions of the various food service programs;…
Descriptors: Breakfast Programs, Financial Support, Food Service, Lunch Programs
Long Beach City Coll., CA. – 1965
INFORMATION ON REVISED HOME ECONOMICS RELATED OCCUPATIONS COURSES IS PRESENTED FOR (1) TRADE COOKS, (2) KITCHEN HELPERS, (3) PANTRYMEN, (4) FRY COOKS, (5) DINNER COOKS, (6) BAKERS AND PASTRYMEN, (7) MEAT CUTTERS, (8) HOTEL, RESTAURANT AND INSTITUTIONAL COOKS, AND (9) INDUSTRIAL SEWING WORKERS. THE TIME REQUIRED, PREREQUISITES, PURPOSE, CATALOG…
Descriptors: Adult Vocational Education, Curriculum Guides, Food, Food Service
Food and Nutrition Service (USDA), Washington, DC. – 1975
This is a study guide for school food service workers. It is designed to accompany a film series as part of a structured course in nutrition. The content of the course is based on the nutrition education concepts formulated by the Federal Interagency Committee on Nutrition Education. These include (1) the way the body uses food; (2) the nutrient…
Descriptors: Dietetics, Elementary Secondary Education, Food Service, Foods Instruction
Noffze, Elaine; And Others – 1977
This instructional package is one of two designed for regular vocational students in the vocational area of dietetic assistant. The seventy-four learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module includes these elements: a performance objective page telling…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
Gilmore, Linda – 1977
This instructional package is one of two designed for visually impaired students in the vocational area of dietetic assistant. The twenty-eight learning modules are organized into three units: food preparation and service; diet therapy; and supervising tools and techniques. Each module, printed in large block type, includes these elements: a…
Descriptors: Dietetics, Food Service, Learning Activities, Learning Modules
PDF pending restorationAlberta Dept. of Education, Edmonton. – 1977
School authorities in a total of 68 Alberta school jurisdictions (representing 82 percent of the student population of the province) responded to a request for details about the availability in schools of nonnutritious foods--defined as food that contains minimal nutrients in proportion to number of calories. Foods that are commonly consumed at…
Descriptors: Eating Habits, Elementary Secondary Education, Food, Food Service
PDF pending restorationInstitute of Food Technologists, Chicago, IL. – 1969
This publication of the Institute of Food Technologists is designed to provide the student with information on (1) colleges and universities in the United States which offer food science and technology curriculums and (2) the various firms, industries, and agencies from which financial grants may be obtained. The scholarship information provided…
Descriptors: Agriculture, Financial Support, Food, Food Service
Osterheld, Douglas C. – 1967
This publication, one in a series of monographs on college unions, explores the importance, role, and function of food services in the college union. Major topics discussed include: (1) food service and the college union, (2) union food service and the campus, (3) union food service and the community, (4) organization of union food services, (5)…
Descriptors: Ancillary School Services, College Administration, College Programs, Food Service
