This five-page pamphlet consists of the text of the Child Nutrition Act of 1966 as enacted on October 11, 1966. (MLF)

This guide provides information for estimating the amounts of food to buy to meet the required meal patterns for young children in child care centers under the Special Food Service Program for Children. A list is given specifying the minimum requirements for meals or snacks approved for cash reimbursement by USDA. A brief description of the…

The two quinmester credit course introduces the student to the knowledge and skills of effective dining room services. Course content includes goals, specific objectives, orientation, food service sales personnel, selling in food service, dining room arrangement as related to personnel, and setting the dining table. Areas also studied are…

The sharply increased food costs in 1973 and the unavailability of surplus commodities that schools are accustomed to receiving have placed the nation's schools in a financial bind. This report contains the texts of proposed amendments to the National School Lunch and Child Nutrition Acts and hearings on those amendments which were drafted to deal…

This report presents a detailed analysis of the food facilities at the University of Alberta. Emphasis is placed on the three main supplies of food: the peak production of cafeterias at meal times, the snack facilities, and vending machines. Study results indicate: (1) extensive use of the students' union building cafeterias; (2) reported use of…

This document summarizes the results of a project at Tulane University that was designed to adapt, test, and evaluate a computerized information and menu planning system utilizing linear programing techniques for use in school lunch food service operations. The objectives of the menu planning were to formulate menu items into a palatable,…

The information in this pamphlet has been prepared to assist State agencies, service institutions, and others concerned with planning and equipping kitchens and dining areas of child service institutions participating in the U.S. Department of Agriculture's Special Food Service Program for Children. The minimum kitchen equipment and facilities…

Provides information on what to do to cut costs, how it works, how you'll save, and the consequences of the cuts. The information is given for five areas--the instructional program, facilities and operations, the central office, food service, and the computer operation. (I RT)

A thorough discussion of methods of evaluating the potential for transmission of foodborne pathogens and effectiveness of preventive activities are presented. (BB)

The implementation by Indiana State University of a machine-readable photo ID system for their food services prompted an investigation into the available alternatives and requirements for a more efficient all-University ID card system. The new ID system is described. (AUTHOR/MLW)

The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)

"Satelliting" or transporting food in bulk from one school kitchen or from a factory-like kitchen to smaller schools can help school districts reduce cost, improve efficiency, maintain quality, and standardize products. (MLF)

A satellite seminar on large-scale food production equipment discusses ways child nutrition personnel can maximize use of existing equipment, considers research related to use of existing equipment, explains plan reviews for equipment selection and purchase, and explores new equipment options. Examples illustrate use of planning or modernizing…

This booklet reports on a study of food service functions in Texas schools. The report contains examples taken from previous school reviews and is based on the state Comptroller's instruction that the best practices identified by the Texas School Performance Review team be communicated to all the state's school districts. Some examples present…

A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…