This kit contains a recipe book and various separately published materials to train food service staff in implementing the new breakfast and lunch menus from the U. S. Department of Agriculture (USDA). A training manual provides background information on recipe selection, development, and testing; orients staff to the recipe format; explains and demonstrates the uses of the nutrient analysis provided for each recipe; and includes instructions on substituting ingredients and adjusting recipes, as well as tips for maximizing quality. Also included in the kit is a booklet suggesting ways to encourage students to stay on campus for meals, such as marketing new menus, garnishing meals, creating Mexican or Asian theme meals, and tailoring school menus to the community and the school; and getting staff, teachers, and parents involved in mealtimes. A set of step-by-step instructions for building a promotional kiosk, is also included. An additional booklet features photographs of sample meals from the USDA's new breakfast and lunch recipes. The cookbook itself, designed for a loose leaf binder, is comprised of approximately 80 recipes divided into the following sections: (1) grains/breads; (2) desserts; (3) main dishes; (4) salads/salad dressings; (5) sandwiches; (6) sauces and gravies; (7) soups; (8) vegetables; and (9) breakfasts. Recipes give ingredients and directions to prepare 50 or 100 servings, allow space to write in different numbers of servings, and provide a nutrient analysis. (KB)