These hearings transcripts present discussions on amendments offered by the Committee on Education and Labor to H.R. 8, the Healthy Meals for Healthy Americans Act of 1994, which will reauthorize and improve the national school lunch program and the child nutrition programs under the National School Lunch (NSL) Act and the Child Nutrition Act of…

The Ohio Child and Adult Care Food Program (CACFP) provides federal funding and federal food surplus to licensed providers of nonresidential child and adult day care for the purpose of serving nutritious meals and snacks to day care center participants. This manual serves as a provider's guide to addressing management issues for the CACFP.…

This audit examined State University of New York (SUNY) at Brooklyn's University Hospital's controls over contracting for food and nursing services, sole source contracts, accounts payable controls, supplies inventories, and equipment inventories. It examined selected practices from April 1, 1990, through March 31, 1993, through staff interviews,…

The American School Food Service Association (ASFSA) has encouraged each state to adapt "Standards of Excellence" for school nutrition programs. The North Dakota Department of Public Instruction (NDDPI), in cooperation with the North Dakota School Food Service Association (NDSFSA), has developed this document, "Growing Toward…

This document reports the oral and written testimony given at a hearing on the exploitation of children and teenagers in the workplace. Witnesses included officials of fast food chains and other businesses, Labor Department officials, employees of fast food chains and their parents, and parents of children who were killed or injured while working.…

Econometric forecasting models were used to forecast employment levels in the hotel and catering industry in Great Britain through 1993 under several different forecasting scenarios. The growth in employment in the hotel and catering industry over the next 5 years is likely to be broadly based, both across income levels of domestic consumers,…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the workings of and equipment found in commercial kitchens. Illustrated information sheets and learning activities are provided on each of the following…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning activities are provided on various kitchen tools (cutting,…

Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

Because of the size of its budget and the importance and complexity of its operation, the Division of Food Services in the Montgomery County (Maryland) Public Schools was one of the first selected for a series of Management Operations Review and Evaluation (MORE) studies. The Division directs the delivery of food services to all 178 schools in the…

In its annual effort to determine rate and occupancy trends in the Mid-Atlantic region, MACUHO surveyed by questionnaire the chief housing officers on its mailing list and received 99 usable responses, compared with 65 the previous year. The average double room rate was reported to be $691, compared with $646 in 1975; the average board rate rose…

This module on owning and operating a specialty food store is one of 36 in a series on entrepreneurship. The introduction tells the student what topics will be covered and suggests other modules to read in related occupations. Each unit includes student goals, a case study, and a discussion of the unit subject matter. Learning activities are…

This booklet presents basic nutrition background information and class activities for teachers of kindergarten through sixth grade. It is divided into five units. In the first unit, the six nutrient groups (carbohydrates, fats, protein, vitamins, minerals, and water) are listed with descriptions of their functions and sources. A discussion is…

This document identifies the federal nutrition standards required in order to claim cash reimbursement and donated United States Department of Agriculture (USDA) commodities for meals served through school lunch or school breakfast programs. Minimum serving requirements for school lunch and school breakfast patterns are detailed by age/grade…

This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on food service. This program is designed to run 24 weeks and cover 15 instructional areas: orientation, sanitation, management/planning, preparing food for cooking, preparing beverages, cooking eggs, cooking meat, cooking vegetables,…