The results of a survey of all the states on why their school systems adopted food service contracts. In addition, a report from Oregon listing the advantages and disadvantages of using the services of a food management company. (Author/MLF)

The food director of the Milwaukee Public Schools offers his advice: discover what kids want, and then give it to them; snack bars and vendors must not compete with school lunches; and you must have professionals running the food service. (Author/MLF)

Factors that might concern environmental health and safety or administrative personnel when reviewing plans for a mass gathering are examined. (Author/MJB)

Describes a marketplace simulation game to help students understand the role of competition and the rationale behind buying and selling food and restaurant services. Cutouts (given in the article) are used to simulate elements in the game. Emphasis is on making decisions in business operation and consumer purchases. (MF)

Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

Successful school food service programs require cooperation between employees and students and between the director and individual managers. Student participation can be increased by the use of marketing techniques and listening to students' requests. (MLF)

Presents a comprehensive strategic planning model, implemented at a large Southwestern housing and dining services operation. Steps in the model include developing the purpose of conducting strategic planning, determining the organizational structure for implementing the planning process, establishing a conceptual framework as a rationale for goal…

Describes how a farm program might assist any camp to offer experiential educational opportunities, improve attitudes toward food/nutrition, expand interpersonal relationships, develop work values and responsibility, teach history of food production/hunger. Details program goals, seasonal agricultural work, staffing, tools/equipment, daily…

Three alternative instructional methods (instructor demonstration, demonstration plus independent study, and slide-tape presentation) for a basic food preparation laboratory were developed to facilitate the increased student achievement levels. Student performance, attitudinal, time, and cost data showed differences in effectiveness among the…

This article discusses employment trends in retail trade as well as in key industry groups since 1973. In addition, it explores the changing demographic, occupational, and earnings characteristics of retail trade workers, as well as the incidence of self-employment in the industry. (Author/CT)

Discusses a study which sought to determine if food service management training and certification resulted in more sanitary operations. Findings from site inspections, pre/post tests, and attitude surveys indicated that the program did not produce statistically significant differences between control and study groups but that improvements in…

Outlines successful school food service programs that have undergone significant management changes. (MD)

The cost of energy will continue to rise. Energy conservation, by reducing usage, will at least maintain energy costs. Energy management is an important part of the school food service manager's job. Guidelines are provided. (MLF)

Discusses a food engineering course that is offered as part of a chemical engineering curriculum and combines the topics of food science, kinetics, and transport phenomena. (MLH)

Recent increases in child obesity have sparked concerns about competitive foods--foods sold to students at school that are not part of federally reimbursable school meals. The nutritional value of these foods is largely unregulated, and students can often purchase these foods in addition to or instead of school meals. Nearly 9 out of 10 schools…