At the University of Maryland, a system based on convenience foods and disposable ware results in an operation that shows a profit. (Editor)

At the University of Delaware, the food service director sees little to be gained from convenience foods or disposables; all food is cooked on campus within the budget. (Editor/PG)

The facilities and operations of the school lunch program in the public schools of Hawaii are reviewed. Several types of school lunch programs are described including--(1) traditional school lunch programs, (2) kitchen and classroom dining, (3) central and decentralized dining, (4) home school-feeder school system, (5) central kitchen, and (6) the…

The Department of Agriculture's program for purchasing and distributing commodities for the school lunch program was reviewed in 15 school districts, one very large, one medium sized, and one small school district in each of five states--California, Kansas, Missouri, Ohio, and Pennsylvania. The objectives of the review were to (1) assess the…

Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…

This student activity book and reference book, which are part of a family and consumer sciences education series focusing on a broad range of employment opportunities, are intended for use in one- and two-year food production, management, and services programs for Texas high school students. The reference book provides information needed by…