Descriptor
| Administration | 2 |
| Food Service | 2 |
| Lunch Programs | 2 |
| Accountability | 1 |
| Administrators | 1 |
| Audiovisual Aids | 1 |
| Color | 1 |
| Cost Effectiveness | 1 |
| Employee Responsibility | 1 |
| Evaluation Criteria | 1 |
| Nutrition Instruction | 1 |
| More ▼ | |
Source
| School Management | 2 |
Author
| Crimmins, Mary Beth | 1 |
Publication Type
Education Level
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Location
Laws, Policies, & Programs
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What Works Clearinghouse Rating
Peer reviewedSchool Management, 1972
Argues that management by objectives is a procedure that can and should be applied to food service. (Author)
Descriptors: Accountability, Administration, Administrators, Employee Responsibility
Peer reviewedCrimmins, Mary Beth – School Management, 1974
Describes how one food service management company, by dramatizing the ingredients of a Type A lunch, has increased the demand for such lunches, raised its gross income, saved students money, and raised the level of their nutritional intake. (Author/MLF)
Descriptors: Administration, Audiovisual Aids, Color, Cost Effectiveness
