The training manual is designed as a self-study package that will enable Mess Management Specialists Third and Second Class to fulfill the requirements of their rating and qualify for future advancement. Among these requirements are the abilities to perform the following food preparation, food service, and hotel management duties, which are in the…

This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock…

This publication is designed to help child care center directors and other personnel in programs receiving funding through the Child Care Food Program plan their food service. Included are sections on: (1) planning food for a day; (2) meal patterns (information on the necessary food groups, a chart of vegetables and fruits containing vitamin A, C…

This book is designed to provide related information to students in food trades. The material is presented in a series of brief paragraphs intended to stimulate discussion or elaboration of the information presented. Each page contains drawings to illustrate the information given. The book addresses the following subjects: (1) sanitation, health,…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of audiovisual materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of the title,…

The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…

In 1972 the School Breakfast Program was revised and made available to all schools in the country. The program also provides meal subsidies, surplus commodities, and equipment money. This guide is designed to help community members become aware of the programs and their benefits and to organize local school lunch and breakfast campaigns. The guide…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…