Job and task analyses for bus boy, short order cook, and child care aide; also contains a career ladder for a child care center and proposed course of study and job analysis form for child care aide. (SB)

Nine rural school districts in Michigan's Thumb/Saginaw Valley area formed a food service cooperative in 1982-83 that has sucessfully reduced purchasing costs without sacrificing quality. In the cooperative's second year of operation, membership has expanded to 16 systems with a dozen others interested in joining. (JBM)

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

Due to shrinking financial resources accompanied by increased nutritional responsibilities, school food service professionals are employing economies of scale (central kitchens, cooperative purchasing, computerization, and high-tech food preparation equipment) and revenue-expansion opportunities (catering, vending machines, and "a la…

Describes the design of notable school cafeterias and food service areas, including the educational context and design goals. Includes information on architects, suppliers, and cost, as well as photographs. (EV)

Describes a comprehensive food service computer needs assessment conducted in Minnesota. Includes three phases: (1) defining the needs of the food service; (2) evaluating vendors and their systems; and (3) system selection and contract negotiations. Cites availability of two documents published in the process.(MLF)

A study of the dependency of persons on soup kitchens in Albany, Buffalo, Rochester, Syracuse, and Westchester County (New York) identified who uses these kitchens, the extent to which they are dependent on them, what other food programs they use, what their perceived need from other services is, and dependency differences of subgroups. (JS)

Describes initiatives in New York State to meet student nutrition needs, including the Statewide Training Network for School Food Service Workers and the Nutrition Comes Alive in the Cafeteria program. Emphasizes the role of local boards of education in supporting better nutrition in school lunch and breakfast programs. (FMW)

An Arizona high school district chose to stop the National School Lunch Program in order to eliminate the unpopular components of the required meal pattern. Menu selections were narrowed down to the most requested items; nutritious food was offered at low prices; and fewer students left the campus at lunchtime. (MLF)

Labor shortages, cost increases, and turnover have prompted Fairfax County Schools, Virginia, food service managers to offer training programs and recruitment bonuses, to use more convenience foods, and to price out every service. (MLF)

Increasingly, colleges and universities are contracting with private companies to provide or manage a variety of campus support services. "Outsourcing" is most common in bookstores and food services. Encouraged by legislatures, the trend is extending to public institutions. However, privatization of services is slower in higher education…

Three teachers share techniques for adapting to learning styles: "The Personal Touch Eases Anxiety of Adult Students" (Bilderback); "Learning to Cooperate: Recipe for Success" (Lindsay); and "Thoughtful Questions Lead Students to Answers" (Crowley). (SK)

The labor problems of hotels and restaurants are being addressed with partnership training initiatives. Examples are the Stratford Chef's School in Ontario, the University of Hawaii's Tourism Industry Management Program, and an English-as-a-Second-Language program sponsored by labor and management in New York City hotels. (SK)

Pending federal legislation would require that school meals meet federal dietary guidelines. However, food service directors and nutritionists see other obstacles to improving the nutritional content of school meals such as government red tape, costs, and difficulty in changing people's tastes. Hundreds of schools, usually in affluent communities,…

This checklist of 24 specific health and safety concerns dealing with kitchen and food preparation storage areas can be used by day-care staff to identify and correct hazardous conditions. Areas of concern include hand washing, refrigeration, cooking, trash disposal, cleanliness, fire safety, burn hazards, and adult supervision. (MDM)