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Download full textAdams, Olin L.; Guarino, A J.; Robichaux, Rebecca R.; Edwards, Toni L. – Online Submission, 2004
This paper explores the nature and extent of outsourcing by higher education institutions, benefits and challenges associated with outsourcing, and the implications of outsourcing for effective management. The principal investigator conducted a national study of outsourcing by four-year colleges and universities at two points in time, 1998-99 and…
Descriptors: Higher Education, Business, Books, Retailing
Higher Education Funding Council for Wales, Cardiff. – 2003
This document and a companion National Report are the results of a study of the management of catering services in higher education by the United Kingdom Value for Money Steering Group. The national report identifies key management issues for the senior management team in developing a review of catering services, to ensure that they are effective…
Descriptors: Cost Effectiveness, Food Service, Foreign Countries, Higher Education
PDF pending restorationFood and Nutrition Service (USDA), Washington, DC. – 1999
Intended to help child care providers show young children how to make healthy food choices, this collection contains standardized recipes and kitchen tips to help providers put together great tasting, nutritious meals that will appeal to young children. The recipe instructions are geared for groups of 25 and 50, and have been tested for product…
Descriptors: Cooking Instruction, Day Care, Day Care Centers, Early Childhood Education
Nettles, Mary Frances – 1996
A multi-year project was initiated to examine production equipment issues related to implementation of the Dietary Guidelines for Americans (DGA). The purposes of the research project were to determine foodservice directors' opinions regarding use and appropriateness of equipment in school foodservice, to identify the number and variety of menu…
Descriptors: Administrator Attitudes, Educational Needs, Elementary Secondary Education, Equipment
Modern Schools, 1974
A look at the five basic subsystems in the food service operation should make equipment selections easier. (Author/MF)
Descriptors: Ancillary School Services, Educational Finance, Equipment Evaluation, Food Handling Facilities
Baker, Pat – Manpower, 1973
Descriptors: Adult Basic Education, Chinese Americans, Federal Programs, Food Service
Peer reviewedCronan, Marion – School Management, 1973
Conversation serves as a checklist for effective school food service. (MF)
Descriptors: Administrative Problems, Administrators, Board Administrator Relationship, Breakfast Programs
Peer reviewedSchool Management, 1972
Descriptors: Cost Estimates, Federal Aid, Food Service, Lunch Programs
College and University Business, 1971
New continuous feeding program offers student a variety of dining patterns and steps up employee efficiency. (Editor)
Descriptors: Eating Habits, Equipment, Food Service, Higher Education
Burget, W. E. – Coll Univ Bus, 1970
The success of institutional food purchasing is dependent upon closely followed principles for quality and openness to ideas. (Editor)
Descriptors: Cooperative Programs, Food Handling Facilities, Food Service, Food Standards
Coll Univ Bus, 1970
To be completed in 1973, a 34-story Educational Facilities Center (EFC) located in downtown Chicago is intended to effect a liaison between business and education, ... (and) provide an innovative setting for interaction between those who make educational products and equipment and those responsible for evaluating and recommending them."…
Descriptors: Audiovisual Centers, Classroom Furniture, Clearinghouses, Data Processing
Courtney, Paul L. – American Vocational Journal, 1971
Presented here are three addresses by industry representatives, delivered to a session of the DE Division on December 9. The implications of their remarks for the planning and evaluation of DE programs should be clear. (Editor)
Descriptors: Administrators, Career Opportunities, Distributive Education, Food Service
School Lunch Journal, 1970
Descriptors: Breakfast Programs, Expenditures, Federal Aid, Food Service
Peer reviewedMacDonald, Maurice – Home Economics Research Journal, 1981
The impact of the 1977 Department of Agriculture regulations to vary minimum meal portion sizes for children is analyzed as it related to student participation in school lunch programs. (CT)
Descriptors: Elementary Schools, Federal Regulation, Food Service, Food Standards
American School and University, 1980
Food service directors across the country are experiencing problems caused by rising costs and declining enrollments. Except for personnel, Radnor Township Schools, in an affluent Philadelphia suburb, have the same problems. (Author/MLF)
Descriptors: Breakfast Programs, Cost Estimates, Declining Enrollment, Elementary Secondary Education
