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)

Discussion of dining problems on urban campuses. (IR)

The ideal school cafeteria includes a salad bar and serving tables with healthy food items. Certain cafeteria pitfalls, such as a noisy or stuffy atmosphere, can be avoided by good administration. Specific guidelines on campaigning for better school food consist of building a community coalition that holds public meetings, learning about the…

The process of establishing and maintaining relations with a contract feeder is reviewed. Initial contact, reasons for the contact, contract negotiation, key people involved, and the ultimate tools of measurement are mentioned. Possible goals and objectives to be specified to a negotiating contractor are suggested. Items to be covered in the…

This guide was developed for fiscal policy team members to familiarize them with district policies, processes, available data, mandated responsibilities, and other requirements essential to federal and state funded school nutrition program operations. The guide is divided into nine sections: (1) organization and administration; (2) human resources…

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…

Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations…

This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

This student activity book contains pencil-and-paper activities for use in a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The activities are organized into 29 chapters on the following topics: hospitality services industry; professional ethics; organization/management structures in…

This guide, which was developed as part of Texas' home economics education program, is intended to assist teachers of a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The first 40% of the approximately 600-page guide consists of strategies for teaching each of 29 essential…

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…