Intended for use in conducting short seminars on sanitation for restaurant owners and managers, unit two of the curriculum guide is organized to provide four hours of classroom instruction. Four major concepts are emphasized. The first concept, providing sanitary conditions in food service establishments, discusses safe use and storage of cleaning…

This is a comprehensive record of a hearing held before the General Subcommittee on Education on April 22, 1974. Its purpose was to hear testimony on H.R. 13168, a proposed amendment to the National School Lunch Act that would authorize continued purchase of commodities at market price for distribution to schools, domestic relief agencies, and…

The need for a school food service was recognized at the beginning of the 20th century. Since then, many such programs, some adequate and some inadequate, have been initiated. There has, however, always been the problem of inadequate financing to provide lunches for a full day's nourishment and sufficiently inexpensive for every student. In most…

Materials were developed by subject matter specialists at an Indiana State University workshop for teacher use when planning a cooperative occupational training program for supervised food service workers. Content areas, each printed on a different color paper, include: (1) Grooming and Public Relations, (2) Counter and Cafeteria Service, (3)…

A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…

In October 1972, questionnaires asking for information on legislation and achievements in education were sent to all State departments of education, legislative service agencies, State school boards associations, and State offices of the National Education Association (NEA) and the American Federation of Teachers (AFT). In most States, one or more…

Because of its failure to provide career ladders for non-management employees, the food service industry is facing increasingly severe manpower shortages and labor turnover. Unnecessary requirements bar entry workers from many jobs, and training opportunities leave much to be desired. This report identifies the problem areas and develops a model…

The author contends that school food service should be tied directly to the educational process, because a child who eats properly will be both physically and mentally more receptive to learning than a child who is undernourished. A sound program of nutrition education should be developed to teach the child how to eat. The author further argues…

The Wichita, Kansas, Public Schools' Food Service Department Project Reduction in Paperwork (RIP) is designed to automate certain paperwork functions, thus reducing cost and flow of paper. This article addresses how RIP manages free/reduced meal applications and meets the objectives of reducing paper and increasing accuracy, timeliness, and…

This article offers guidelines for estimating necessary labor hours for school meal service. Factors influencing labor hours needed, distribution of labor hours, and other considerations are discussed. (MJL)

Under new management! This cafeteria rates four stars for food, atmosphere and working and learning together. (Editor)

The Summer Food Service Program (SFSP) was created to ensure that children in low-income areas could have access to nutritious meals during the summer months when school is not in session. During the school year about 15 million low-income children depend on the National School Lunch Program (NSLP) and/or School Breakfast Program (SBP) for…

This paper describes the process used to develop a study conducted by the United States Department of Agriculture of the nutritional environment of middle school students. It was decided that information would be gathered from school food service managers, school administrators, and teachers of middle grades who deal with these students daily. A…

This listing contains numerical/statistical data on support personnel in Pennsylvania for 2003-04 as reported by school districts, intermediate units, area vocational-technical schools, charter schools, and consortium-operated alternative high schools that employ staff (e.g., Washington County Alternative School). Support personnel are grouped…

Description of program at Staples (Minnesota) Area Vocational-Technical Institute. (MS)