An interdisciplinary team-teaching approach was used in the actual ward setting to improve meal-time practices in a large state institution. (PT)

Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)

The ranking minority congressman on the Committee on Education and Labor forecasts the future of federal funding for school food service programs under the Child Nutrition Act. (MLF)

Arizona's Future for Child Nutrition organization hired a professional public relations and advertising agency to increase student participation in school lunches. After, the opinions and needs of students were researched, and the agency launched a campaign that featured radio advertising, television and radio talk shows, and press coverage, with…

Discusses the problems of applying quality methods to jobs that are not directly involved with manufacturing such as sales, merchandising, law, health care, accounting, and food service. Presents a model for nonmanufacturing organizations. (JOW)

A South Carolina school district changed food service from a financial loss to a profit. Recommends that food service managers record meal revenues and expenses when they occur and study the profitability of each program. Selling meal tickets in advance provides some control over the number of students who purchase meals. (MLF)

Assistant Superintendent Steve Kramer explains that the primary objective of privatization in Madeira (Ohio) schools was to create more time for administrators to spend on educational issues. Transportation, food service, and custodial services are run by private companies. (MLF)

Explores why more and more institutions are outsourcing different functions in the college union, including food services, vending, and bookstores. Examines the advantages and disadvantages, and what college union administrators should watch for when considering outsourcing. (EV)

Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

The purpose of this study was to investigate Michigan school food service directors' interest in, and opportunities and barriers to, implementing a farm-to-school program. Farm-to-school may be a timely and innovative approach to improving the school food environment and helping food service directors meet their nutrition goals for school meals.…

Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

This handbook describes the duties of the supervisor of a food service site in the Summer Food Service Program for Children. The responsibilities of the program sponsor are listed. These include handling bills and paperwork, training supervisors, and providing recordkeeping forms to the site supervisor. The responsibilities of the site supervisor…

This guide provides information to help child care centers and outside-school-hours care centers in the Child Care Food Program plan their food service operations. The guide covers the following topics: (1) guidelines for planning food for a day and daily meal patterns; (2) guidelines for planning menus; (3) suggested menus for young children; (4)…

A case study explored the nature and extent of auxiliary staff's influence on the everyday life of three Ohio elementary schools. An ancillary purpose was to identify factors accounting for these influences and discover the extent that auxiliary staff (secretaries, custodians, and cafeteria workers) perceive themselves and are perceived by…