A successful course in catering and one in child care are described as they have evolved at McKinley High School in Washington, D.C. (MU)

Discussion of dining problems on urban campuses. (IR)

A method for using routinely collected data from large management information systems for program development is described. The example of school lunch participation illustrates the use of time series data to explore causes for observed changes in performance at the various project sites where a program is being carried out. (PN)

Describes six books about day care issues and provides availability information. Topics of books include: (1) sexual abuse in day care; (2) a caregiver training package; (3) issues confronting cities and families; (4) tax tips; (5) food safety; and (6) campus child care. (RJC)

Describes a nursery school director's successful experience with allowing children to serve themselves at snack and lunchtimes, and some of the problems the staff overcame to adapt family style dining to the abilities of small children. (HTH)

School food-service programs, endangered by rising costs, would benefit by taking the following steps: (1) improve food quality and presentation; (2) renovate the appearance of cafeterias; (3) enlist cafeteria personnel in reforms and include profit sharing; (4) update management procedures; and (5) cut bureaucracy. (MLF)

A two-year culinary arts program at Muskingum College (Zanesville, Ohio) prepares students for jobs in an emerging service-based economy. Students receive intensive classroom instruction and hands-on learning in a high-tech kitchen. Twenty-five full-time and 12 part-time students are completing their first year in the program. (LP)

Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…

After the state terminated funding and operation of school lunch programs, a Rhode Island school district chose to create and operate its own program. The results of the first year of operation include a 30% increase in student participation and a 33% increase in food service revenue. A concerted marketing effort and a growing catering business…

Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

Schools are encouraging investment in cafeterias that can be used for a variety of purposes. The successful redesign of the George Rogers Clark Middle School/High School cafeteria in Hammond, Indiana, resulted in an up-scale-style dining area where students could also connect to the Internet for homework and research during breakfast and lunch.…

Individual interviews were conducted with 96 K-3 students, stratified according to grade level, achievement level, and gender. The students were asked to explain land-to-hand progressions involved in bringing several common foods to our tables, identify products derived from common farm animals, explain why a pound of cereal costs more than a…

From April 25 through June 30, 2007, the Mackinac Center for Public Policy conducted its fifth survey of the privatization of bus, food and janitorial services among Michigan's 552 conventional public school districts. All Michigan school districts responded. In 2007, the Mackinac Center also conducted a nationwide survey of state education…

This report describes statistical indicators developed by the Council of the Great City Schools and its member districts to measure big-city school performance on a range of operational functions in business, finance, human resources and technology. The report also presents data city-by-city on those indicators. This is the second time that…