Responsible Hospitality (RH)--also called Responsible Beverage Service (RBS)--encompasses a variety of strategies for reducing risks associated with the sale and service of alcoholic beverages. RH programs have three goals: (1) to prevent illegal alcohol service to minors; (2) to reduce the likelihood of drinkers becoming intoxicated; and (3) to…

Representatives of school foodservice programs, the food industry, and the USDA met to hear the final report of a study made to examine the effectiveness of school lunch programs in New Jersey. (Author)

A pilot program for a satellite lunch program (in which food is prepared in a central location and distributed to other schools in the area) is described; the project also involved the conversion of an all-purpose room in an older school to a food service and dining area. (JW)

Minuteman Vocational Technical School in Lexington, Massachusetts leases school space to McDonald's for a restaurant which also serves as a food service laboratory for students in the culinary arts hospitality management program. The school has also benefited from the renovation of its facilities by McDonald's. (SK)

Describes a modified vocational education program in which trainable mentally handicapped 12- to 21-year-olds are taught commercial foods and food-service job skills that would be used in fast foods restaurant. (CT)

Presents a science project involving the production, transportation, handling and preparation of food for human consumption. Calculations of caloric value of the food intake and the energy costs of cooking are included. (Author/SA)

Federal guidelines are detailed and specific as to what data are needed for full-cost accounting by school districts participating in federally funded school food service programs. (Author/MLF)

Suggestions to increase student participation in school lunch programs include changing the delivery systems, solicitation of student input, and improving the cafeteria environment. (Author/MLF)

Studied differences in food intake, waste, and time required for eating when young children are served by preportioned or family-style food service. Found intake of children fed family style was significantly greater, and no significant differences were found in the mean portions of waste or in the time required to eat. (Author)

In November 1996, the American School Foodservice Association surveyed 600 school district food service directors to determine how meeting the new dietary guidelines for school lunch and breakfast programs would affect cost, student participation, and wasted food. Most directors felt that meal cost will rise and that including less popular foods…

In education, competition and devolution are two dominant forces driving schools to become leaner, faster, smarter, and more viable institutions. This article presents 98 ideas for helping administrators raise funds and reap cost savings on employee salaries, facilities, financial management, food service, maintenance, purchasing, scheduling,…

Hiring private contractors to manage school support services, such as food, maintenance, and busing, is a growing trend. Companies such as Marriott Corp., ServiceMaster, ARA Services, and Laidlaw Transit report that school business is steadily increasing. Unions staunchly oppose privatization. This article balances advantages and disadvantages,…

An Arkansas school district increased student participation in the school lunch program by using top quality food, a large variety of menu items, and a dedicated staff. The district pulled all its secondary schools from the federal lunch program; however, any student could eat free by assisting in the cafeteria for at least 20 minutes. (MLF)

This article reports on the quality of life for individuals with deafness on the island of Bohol (Philippines) where deaf children previously isolated from the deaf community can now attend school. Vocational skills are taught to students with deafness through establishment of a restaurant that is operated as a vocational training program and…

Some children have chronic illnesses that require diet modifications as part of their medical treatment. Advises school districts to hire a registered dietitian or look for resources at a local hospital or public health office. In addition, schools should work with parents, improve staff training, and conduct spot checks of school cafeterias. (MLF)