Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

Successful school food service programs require cooperation between employees and students and between the director and individual managers. Student participation can be increased by the use of marketing techniques and listening to students' requests. (MLF)

The first of three articles covering child nutrition programs discusses how these programs can be integrated into the school environment through effective management and public relations. (MLF)

An automated food service accounting system allows management to concentrate on the problems at hand. (Author/MLF)

Details of recent federal regulations regarding child nutrition programs and ways that associations in the educational community can provide leadership and technical assistance in the direction of child nutrition programs. (Author/MLF)

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)

As of summer 2001, at least 12 states are deep-sixing junk foods in schools. Schools face an uphill battle on nutrition education. Commercials promoting junk food seem ubiquitous, and children are spending too many inactive hours watching television. Major challenges include the open-campus lunch period and cash-strapped schools using profits from…

Cordova Villa and Reymouth Schools (Folsom-Cordova Unified School District, California) have developed a program to accomplish a positive community involvement in the educational process by inviting parents to enjoy lunch and to use the playground facilities with their children during the lunch hour. Parents have a chance to talk to their children…

This chapter of "Principles of School Business Management" provides an overview of the history, regulation, and administration of school lunch programs and related food services. The historical review discusses factors prompting federal intervention in food programs for school children and cites legislation mandating funding. The chapter then…

School food service should be considered a vital aspect of school operations, not an appendage to the educational program. This handbook revolves around the federal Child Nutrition and National School Lunch program serving about 24 million pupils daily in over 90 percent of the nation's 89,200 public schools. The booklet helps explain various…

This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

"Satelliting" or transporting food in bulk from one school kitchen or from a factory-like kitchen to smaller schools can help school districts reduce cost, improve efficiency, maintain quality, and standardize products. (MLF)

Contract food management can contain food costs and, with the contractor's team of food service professionals, provide creative programs that teach nutrition and add interest to school meals. (MLF)

Suggested are many activities for making lunchtime at school an interesting activity. Included are ideas for music, games, movies, decorations, and plays. (KC)

Federal guidelines are detailed and specific as to what data are needed for full-cost accounting by school districts participating in federally funded school food service programs. (Author/MLF)