"The Food-Safe School Needs Assessment and Planning Guide" is a tool that can help schools assess their food safety policies, procedures, and programs and develop plans for improvement. This tool includes a simple, straightforward questionnaire, score card, and planning guide that give administrators, school staff, families, and students a chance…

This paper includes over 1,250 stories that catalog a broadening and deepening commitment to campus sustainability by colleges and universities in the U.S. and Canada. The 380-page report categorizes stories from nearly 600 higher education institutions into 24 chapters, spanning education and research, campus operations, and administration and…

This document presents findings of the latest annual report on school lunches conducted by Public Voice for Food Health Policy. The study examines access to fresh fruits and vegetables in the National School Lunch Program (NSLP) in terms of nutrition, distribution, and food safety. Data were obtained through telephone surveys of 200 school…

The Workplace Literacy Curriculum for Food and Beverage was developed for English-as-a-Second-Language classes for workers in participating hotels in Arlington County, Virginia, through a national workplace literacy grant with the cooperation of the Arlington County Chamber of Commerce. It is based on an analysis of tasks and interactions at the…

Oregon's Food Pyramid Choice Menus (FPCM) require that participating elementary schools offer three to seven entrees, at least two types of milk, and six to ten fruits and vegetables, as well as three or more types of grain products in a variety bar daily. The study discussed in this report was designed to answer two questions: (1) do the menus,…

The School Meals Initiative for Healthy Children was launched in June 1994 to improve the health and education of children through better nutrition. This leadership guide provides information to school decision-makers on using materials and resources developed by the U.S. Department of Agriculture and describes Team Nutrition, an implementation…

Testimony concerning the reauthorization of the National School Lunch and Breakfast Programs and the Special Supplemental Food Programs for Women, Infants, and Children (WIC) is presented. Testimony includes statements by Representatives Dale E. Kildee, Donald M. Payne, and William F. Goodling, along with statements and responses to questions by:…

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

This guide is intended to help employees in the hotel and catering industry to cut costs without cutting corners by showing more concern to cost containment measures and increasing personal productivity. The first three sections discuss the importance of the individual employee's behavior to overall cost containment in the workplace, and different…

This chapter of "Principles of School Business Management" provides an overview of the history, regulation, and administration of school lunch programs and related food services. The historical review discusses factors prompting federal intervention in food programs for school children and cites legislation mandating funding. The chapter then…

The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

This book provides information that will help in purchasing the kind of food service equipment most useful in any given facility. Hence, it should be of value to architects, contractors, administrators, dietitians, managers, and others involved in remodeling a facility, replacing equipment, and/or improving the efficiency of food service…

This handbook has been prepared as a guide for the nutritionist providing services to Head Start and other preschool day care programs. Introductory sections describe Project Head Start; the program's major components and aspects of the program; center-based, home-based, child and family development, and Child Development Associate (CDA) programs;…