This interim guidance is based on what is currently known about the transmission and severity of coronavirus disease 2019 (COVID-19). The US Centers for Disease Control and Prevention (CDC) will update this guidance as needed and as additional information becomes available. This interim guidance is intended for administrators of public and private…

Universities, colleges, hospitals and other institutions throughout the United States are starting to think seriously about the impact of purchasing on the environment, human health, labor, animal welfare and other concerns. It is increasingly clear that, as mission-driven organizations committed to the public good, these institutions can be…

Describes how to create additional revenue streams by designing campus facilities that are flexible, multifunctional, and satisfy student preferences. The college dining hall is used to illustrate how a cafeteria is transformed into a multifunctional business enterprise designed to keep students on campus. (GR)

Outlines service costs, meal planning, and physical arrangements for those in charge of meal functions, whether they be large board dinners or small administrator luncheons, and held at restaurants, hotels, or school cafeterias. (KS)

This book offers educators ideas, plans, games, and reproducibles for making the school cafeteria into an inviting place where students can learn and have fun. Chapter 1, "The Dreaded School Cafeteria Scene," discusses observing the big picture and getting others involved. Chapter 2, "What Could Be," helps create a vision of…

Discusses the use of consumer-oriented marketing as a means of increasing enrollment in colleges and universities. Examples of how some schools are using this approach by addressing student preferences are provided and include such ideas as upgrading the dining hall to offer greater food selections, using dormitory bathroom door keypad locks to…

Describes how university interior design is responding to increased student demands for wide-ranging services, technological capabilities, and accessibility. Design concepts for dining areas, auditoriums, residential halls, libraries, and computer-friendly classrooms are discussed. (GR)

Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self-inspection checklist and a list of the 12 essentials for managing toward cleaner facilities. (GR)

Provides guidelines that school administrators can use to increase student participation in cafeteria lunches. Redesigned features, employee appearances, and use of decorations are discussed, as are using prepared foods and disposable utensils to cut labor time, and marketing the cafeteria to parents to raise their perceptions. (GR)

Describes four student union building designs that make students feel more comfortable in their surroundings. Examples show how design can inspire campus life and school spirit, enhance food service and increase the number of cash business customers, and provide a community feeling through the addition of multiservices. (GR)

School safety is a human concern, one that every school and community must take seriously and strive continually to achieve. It is also a legal concern; schools can be held liable if they do not make good-faith efforts to provide a safe and secure school environment. How schools are built and maintained is an integral part of school safety and…

This article describes how classroom discussion and field trips can be used to teach students with disabilities to engage in comparative shopping and informed choice making when they dine in fast food restaurants. (JDD)

This "Packet of Information for Families" (PIF) was developed for parents whose children are identified as both gifted/ talented and on the autism spectrum, or twice-exceptional. Parents of twice-exceptional children often search for appropriate and challenging enrichment programs for their child, but the dearth of information available…

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

This document is intended to build on the advice given in the publication "How good is our school?" It is intended to be of use to staff in local authorities and schools who are involved in implementing the recommendations of "Hungry for Success." This guide can be used to support in evaluating effectiveness in implementing…