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| Sch Lunch J | 5 |
| College Management | 4 |
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Coll Univ Bus, 1970
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)
Descriptors: Building Design, Dietetics, Dining Facilities, Food Handling Facilities
Loomis, Linda – 1983
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…
Descriptors: Competency Based Education, Dining Facilities, Food Handling Facilities, Food Service
Loomis, Linda – 1983
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…
Descriptors: Competency Based Education, Dining Facilities, Food Handling Facilities, Food Service
Buchanan, Robert D. – College and University Business, 1962
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…
Descriptors: Costs, Design Requirements, Dining Facilities, Equipment Storage
Download full textWilliamson, W. J.; And Others – 1972
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…
Descriptors: College Students, Commuting Students, Dining Facilities, Facilities
Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition. – 1972
The information in this pamphlet has been prepared to assist State agencies, service institutions, and others concerned with planning and equipping kitchens and dining areas of child service institutions participating in the U.S. Department of Agriculture's Special Food Service Program for Children. The minimum kitchen equipment and facilities…
Descriptors: Children, Dining Facilities, Equipment, Equipment Standards
Taylor, Alice B. – Sch Lunch J, 1970
A pilot program for a satellite lunch program (in which food is prepared in a central location and distributed to other schools in the area) is described; the project also involved the conversion of an all-purpose room in an older school to a food service and dining area. (JW)
Descriptors: Dining Facilities, Educational Facilities Improvement, Food Handling Facilities, Food Service
New York State Education Dept., Albany. Div. of School Buildings and Grounds. – 1963
A pamphlet for the use of architects, school administrators, school lunch directors, and managers discusses the preparation of plans for new or remodeled buildings and the improvement of existing school lunch facilities. Included are sections on storage areas, kitchen areas, serving areas, dishwashing areas, dining rooms, central kitchens,…
Descriptors: Dining Facilities, Dishwashing, Equipment, Facility Guidelines
BAILEY, THOMAS D. – 1965
IN ORDER TO SERVE AS A GUIDE FOR ARCHITECTS, COUNTY SUPERINTENDENTS, AND SCHOOL LUNCH SUPERVISORS, THIS REPORT SPECIFIES CRITERIA FOR SCHOOL LUNCH PROGRAMS. AREAS DISCUSSED INCLUDE--(1) SELECTION, PROCUREMENT, AND INSTALLATION OF EQUIPMENT WITH RESPECT TO THE NUMBER OF MEALS TO BE SERVED, (2) REQUIREMENTS FOR FUTURE EXPANSION, (3) SANITATION AND…
Descriptors: Dining Facilities, Educational Facilities Design, Equipment, Equipment Standards
Minah, Theodore W. – Coll Univ Bus, 1970
Detailed performance standards should help college food service departments get what they expect from contractor. (Editor)
Descriptors: Contracts, Costs, Dining Facilities, Food Handling Facilities
Ohio State Dept. of Health, Columbus. – 1968
Guidelines are presented for planning a food service operation which is defined as any place kept or maintained for the purpose of preparing or serving meals or lunches for a consideration. Brief discussions are presented pertaining to the value of planning and the preparation and use of plans and specifications. Recommendations and specifications…
Descriptors: Dining Facilities, Dishwashing, Equipment Standards, Facility Guidelines
Goodfriend, Harvey – Coll Univ Bus, 1970
Descriptors: Administration, Attitude Change, Campus Planning, Dining Facilities
Hazeltine, Keith – Coll Univ Bus, 1970
Discussion of dining problems on urban campuses. (IR)
Descriptors: Costs, Dining Facilities, Expenditure per Student, Food Handling Facilities
Miller, William O'Donnell – 1968
A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…
Descriptors: Bibliographies, Cost Effectiveness, Design Requirements, Dining Facilities
Utah State Board of Education, Salt Lake City. – 1967
Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…
Descriptors: Bibliographies, Design Requirements, Dining Facilities, Equipment Maintenance
