Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…

A computerized menu-planning method, "Nutrient Standard Menu Planning" (NSMP), uses today's technology to create healthier menus. Field tested in 20 California school districts, the advantages of NSMP are cost effectiveness, increased flexibility, greater productivity, improved public relations, improved finances, and improved student…

Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

Studies by Tufts University's Center on Hunger and Poverty show conclusive links between nutrition and children's cognitive development. Cognitive defects can result from complex interactions between malnutrition and "environmental insults" that come from living in poverty. Poor nutrition has longterm consequences. Print and web…

In fall 1990, the U.S. Department of Agriculture's (USDA's) Food and Nutrition Service (FNS) contracted with Price Waterhouse to complete a study of the use of food-service management companies (FSMCs) by school districts that participate in the National School Lunch Program (NSLP) and the Tentative findings include: (1) contracts between school…

In this Congressional report, the child nutrition amendments of 1978 are described in terms of their legislative history, inflationary impact, and present revisions. The reasons and provisions for extending and expanding certain child nutrition programs under the National School Lunch Act and the Child Nutrition Act of 1966 are explained. Reasons…

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 booklet, designed to assist Project Head State personnel responsible for food programs, presents an extensive food buying guide and more than 40 recipes suitable for a Head Start feeding program. The food buying guide list buying information for food to be used by Project Head Start Centers serving breakfasts, lunches, and/or snacks. For each…

This is a comprehensive record of a hearing held before the General Subcommittee on Education on April 22, 1974. Its purpose was to hear testimony on H.R. 13168, a proposed amendment to the National School Lunch Act that would authorize continued purchase of commodities at market price for distribution to schools, domestic relief agencies, and…

The committee hearings in this report concern proposed Department of Agriculture regulations. These regulations deal with the method of apportioning the $153.2 million Section 32 funds available for the National School Lunch Program for fiscal 1972. Included are statements from school superintendents, food service representatives, State department…

This report provides a count of all students in Montana public and nonpublic schools who are eligible to receive free and reduced price benefits for meals and milk. Because the data presented in this report are frozen on December 31, there may be missing values as well as late corrections for a given year because data came in later than that date.

Twenty outbreaks of foodborne illness in schools were reported to the Centers for Disease Control and Prevention (CDC) during 1997; however, only 8 cases were associated with food served in the school meal programs. Preliminary findings identified nine outbreaks in 1998, affecting an estimated 1,609 individuals. CDC notes that such outbreaks are…

Educators have a responsibility to learn as much as they can about the relationship between nutrition and the teaching/learning process. This article presents a model to help local school boards draw up their own policy statements. (Author/WD)

Due to shrinking financial resources accompanied by increased nutritional responsibilities, school food service professionals are employing economies of scale (central kitchens, cooperative purchasing, computerization, and high-tech food preparation equipment) and revenue-expansion opportunities (catering, vending machines, and "a la…

Describes initiatives in New York State to meet student nutrition needs, including the Statewide Training Network for School Food Service Workers and the Nutrition Comes Alive in the Cafeteria program. Emphasizes the role of local boards of education in supporting better nutrition in school lunch and breakfast programs. (FMW)