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Download full textMeyer, Mary Kay – 1997
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…
Descriptors: Elementary Secondary Education, Equipment, Facility Inventory, Food Service
