The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

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…

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…

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…

Recommendations are made on how school lunch programs can provide better nutrition and promote healthier eating habits. Recommendations consist of goals with both short-term and mid-term objectives. The short-term objectives should be implemented over the next 2 to 4 years; the mid-term objectives should be implemented by the year 2000 or sooner…

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…