Objective: to design a food service facility for an enrollment increase of 500 students at Old Orchard Junior High School. It was achieved by coordination of a conveyor system. (RG)

Temple University in Philadelphia has contracted three food service operations for greater efficiency. (PG)

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)

Savings can be made by planned maintenance of school cafeteria equipment. (Author)

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…

There is a need for smaller, more comfortable, lunch rooms in which children are treated with dignity. (NI)

When Yorktown switched to a flexible scheduling program it wanted to stretch the lunch hour to encourage students to spend their two free periods per day at school. The answer was a private food contractor who is responsible for equipment, personnel, and food preparation and is open from 7:30 a.m. to well into the evening. (Author/JN)

Students at Virginia Polytechnic Institute have a choice of 11 dining rooms, two entrees at each meal, and as much as they want to eat. (Editor)

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

The effectiveness of food service facilities will be greatly enhanced by--(1) developing operating policies early in the design stage, (2) translating menus and recipes into space, time, amounts, and equipment, (3) arranging kitchen functions and work centers into straight line flow, and (4) evaluation. Operating policies and procedures must be…

This report presents a detailed analysis of the food facilities at the University of Alberta. Emphasis is placed on the three main supplies of food: the peak production of cafeterias at meal times, the snack facilities, and vending machines. Study results indicate: (1) extensive use of the students' union building cafeterias; (2) reported use of…