Descriptor
Source
School Management | 13 |
Author
Cronan, Marion | 2 |
Anderson, B. Robert | 1 |
Carroll, Thomas | 1 |
Crimmins, Mary Beth | 1 |
Davidson, Kenneth R. | 1 |
Dukiet, Kenneth | 1 |
Korey, Herbert A. | 1 |
Michaels, Aaron | 1 |
Stashower, Gloria | 1 |
Publication Type
Education Level
Audience
Location
California | 1 |
Illinois | 1 |
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Cronan, Marion – School Management, 1971
Descriptors: Facility Expansion, Food Handling Facilities, Food Service, Lunch Programs

Michaels, Aaron – School Management, 1973
An enterprising food service director has introduced student taste test panels and they have had great impact on the district's lunch program. (Author)
Descriptors: Cost Effectiveness, Food Service, Food Standards, Lunch Programs

School Management, 1971
Descriptors: Facilities, Food Handling Facilities, Lunch Programs, School Districts

School 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

Anderson, B. Robert – School Management, 1973
The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…
Descriptors: Bids, Cost Effectiveness, Food Handling Facilities, Food Service

Carroll, Thomas – School Management, 1972
Descriptors: Food Handling Facilities, Food Service, Food Standards, Lunch Programs

Crimmins, 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

Korey, Herbert A. – School Management, 1973
In this satellite system, all food is prepared fresh daily in the junior high school and shipped in refrigerated trucks to other school locations. Explains how increasing operational costs forced the Long Branch, New Jersey, School District to seek the aid of a food management company to plan and implement this new program. (Author)
Descriptors: Cost Effectiveness, Food Handling Facilities, Food Service, Innovation

Cronan, Marion – School Management, 1973
Conversation serves as a checklist for effective school food service. (MF)
Descriptors: Administrative Problems, Administrators, Board Administrator Relationship, Breakfast Programs

School Management, 1972
Descriptors: Cost Estimates, Federal Aid, Food Service, Lunch Programs

Davidson, Kenneth R. – School Management, 1974
In Joliet, Illinois, a food management system based on increased student participation in the school lunch program, was so successful that the controls developed to manage it were adopted as standard operating procedure in overall school system management. (Author/MLF)
Descriptors: Cost Effectiveness, Elementary Schools, Food Service, Junior High Schools

Stashower, Gloria – School Management, 1974
Clark County school district in Las Vegas, Nevada, has combination lunches available for high school students that meet Type A nutrition requirements but which resemble the commercial fast food menus teenagers prefer. (MLF)
Descriptors: Audiovisual Aids, Eating Habits, Food Service, High Schools

Dukiet, Kenneth – School Management, 1973
First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)
Descriptors: Breakfast Programs, Expenditure per Student, Food Handling Facilities, Food Service