Descriptor
| Centralization | 1 |
| Cost Effectiveness | 1 |
| Elementary Secondary Education | 1 |
| Food Handling Facilities | 1 |
| Food Service | 1 |
| Lunch Programs | 1 |
| Productivity | 1 |
Source
| School Business Affairs | 1 |
Author
| Bender, Betty | 1 |
Publication Type
| Journal Articles | 1 |
| Opinion Papers | 1 |
Education Level
Audience
| Administrators | 1 |
| Practitioners | 1 |
| Support Staff | 1 |
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Bender, Betty – School Business Affairs, 1986
In a properly designed and implemented central kitchen and commissary, nutrition is retained, student acceptability is high, and cost-effectiveness for the school district is attained. Employee productivity can be increased three or four times the average production rate. (MLF)
Descriptors: Centralization, Cost Effectiveness, Elementary Secondary Education, Food Handling Facilities
