Central Kitchen Controversy.

Bender, Betty

Notes FAQ Contact Us

Back to results

ERIC Number: EJ353800

Record Type: CIJE

Publication Date: 1986

Pages: N/A

Abstractor: N/A

ISBN: N/A

ISSN: N/A

EISSN: N/A

Central Kitchen Controversy.

Bender, Betty

School Business Affairs, v52 n11 p23 Nov 1986

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)

Descriptors: Centralization, Cost Effectiveness, Elementary Secondary Education, Food Handling Facilities, Food Service, Lunch Programs, Productivity

Publication Type: Journal Articles; Opinion Papers

Education Level: N/A

Audience: Administrators; Support Staff; Practitioners

Language: English

Sponsor: N/A

Authoring Institution: N/A

Grant or Contract Numbers: N/A