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)

A special report on school food service discusses the following: (1) new directions in the federal commodities program; (2) cafeteria etiquette strategies; (3) menus and management for school breakfast programs; (4) balancing nutrition and cost effectiveness; and (5) recycling cafeteria waste. (MLF)

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)

Local restaurant managers suggested ways for the Orcutt Union School District, California, to set up a centralized, self-service lunch program that has reduced labor and food costs. Instructions for ordering an information packet about the program from the district are provided. (MLF)

A marketing survey to determine the factors that influenced Wichita, Kansas students and faculty to participate or not to participate in the school lunch program--and the employment of a marketing specialist to use the results of the survey--increased participation by more than 10 percent. (MLF)

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

Activities on the nutritional value of school lunches are provided, focusing on government nutritional guidelines and how the school cafeteria tries to meet them. Students learned nutrition and rationale/complexities behind putting together appetizing and nutritious school lunches. Includes lists of agencies providing nutrition information to…

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)

A panel of 16 school administrators from 8 states developed this draft application for discounted school telecommunications services as part of efforts to advise the Federal Communications Commission on rural implications of the implementation of the Telecommunications Act of 1996. The application is split into a seven-page cover application to be…