This report provides data on the National Food Service Management Institute's multi-year research project that identified type, style, age, and condition of available food service equipment in K-12 schools nationwide. The study found that smaller schools, serving less than 400 lunches per day, had kitchens equipped with ranges, small…

This publication is intended to supersede the Higher Education and Facilities Inventory and Classification Manual (FICM) first published in December 1972. Like the earlier manual, this revised and updated version provides a common framework and coding structure to be used in collecting and reporting inventory data on college and university…

This document presents an inventory of current physical facilities, plus a review of trends over the past 10 years, at universities in Ontario (Canada) as of the 1995-96 academic year. In Section 1 the space formula and inventory classification system are defined. Section 2 provides an overview of space inventories and usage for the period 1983-84…