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Alkire, Phil; Wilson, Kathy S. – American School Board Journal, 1993
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)
Descriptors: Cost Effectiveness, Elementary Secondary Education, Food Service, Lunch Programs
Rist, Marilee C. – American School Board Journal, 1993
Schools are the victims, as bid-rigging scandals in the dairy-products industry surface in 13 states. School boards, in close cooperation with superintendents and district business managers, have the responsibility to detect bid-rigging or collusion. Offers guides for good business management and warning signs of bid-rigging. (MLF)
Descriptors: Accountability, Bids, Crime, Elementary Secondary Education
Woodall, Michael V.; Spoonhour, Laura T. – American School Board Journal, 1994
A South Carolina school district changed food service from a financial loss to a profit. Recommends that food service managers record meal revenues and expenses when they occur and study the profitability of each program. Selling meal tickets in advance provides some control over the number of students who purchase meals. (MLF)
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
Boehrer, Jane M. – School Business Affairs, 1993
Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
Pellegrino, Tom – School Business Affairs, 1990
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)
Descriptors: Computer Oriented Programs, Computer Software Evaluation, Computer Software Reviews, Elementary Secondary Education
Maryland State Dept. of Education, Baltimore. – 1996
The purpose of this manual is to suggest strategies for identifying components that must be addressed to create and develop a successful food service and nutrition facility. It focuses on the process involved in creating such facilities, and it provides an overview of the planning phase, design and construction, and educational specifications.…
Descriptors: Building Design, Decision Making, Dining Facilities, Educational Environment
Alaska State Dept. of Education, Juneau. – 1994
This brochure provides educators, statisticians, the press, the public, and other interested parties with selected facts and figures about education in Alaska. Brief tables give: (1) general district and school information for Alaska's 54 public school districts and its private schools; (2) student information, including enrollment and graduates…
Descriptors: Academic Achievement, Achievement Tests, Boarding Schools, College Entrance Examinations