Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

Today the National School Lunch Program is serving nutritious meals to nearly 24 million children in about 90,000 schools. Among the measures taken to improve the program are food procurement workshops, recipe card testing, and improvement in commodity purchase selections for schools. (MLF)

To offset federal subsidy cutbacks, climbing food costs, and increasing wage demands, a Missouri school district hired a food management company. The district not only saved money, but also realized a profit, served more nutritious meals, needed less in-house recordkeeping, and concentrated more energy on education. (MLH)

Describes a program, developed in a small Vermont elementary school, that centered on world hunger and global awareness by involving students in helping stop food waste during lunch. Community members and businesses pledged money as an incentive for stopping waste, and the money raised went to UNICEF. (MD)

A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Evaluates the use of computerized cash registers in school lunch programs. They provide accurate records on food items sold (listing them by categories), can save time, and may perform many other sophisticated functions that improve efficiency and accountability. (MD)

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

A central food service production facility combined with a central warehouse and commissary has been financially effective in Dayton, Ohio. (MLF)

Survey forms sent to 108 Ohio school districts asked which of 11 food-service practices they used. A statistical comparison of their responses against state figures on the profitability of food-service operations at similar districts reveals what works and what does not work. (MLF)

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)

Describes selecting and installing a computerized point of sale for a district food service program; the equipment needed and preferred; and the training of trainers, managers, and cashiers. Also discusses the direct benefits and side benefits of the system. (MLF)

Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)