Describes a teaching kit for use in the K-6 school cafeteria to teach about food and nutrition. The kit (consisting of a 56-page instruction booklet and 60 colorful nutrition cards) is meant to supplement nutrition education provided in the classroom by providing relevant food information at the point-of-purchase. (JN)

A discussion of the philosophical foundations and architectural innovations of architect Louis Kahn's library and dining hall at Exeter Academy in New Hampshire. (Author)

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)

Describes a flexible foodservice program that provides both a Type A lunch or Type A lunch components a la carte. (JF)

To get more parents, expecially fathers, involved in school activities, a Southboro (Massachusetts) elementary school put on a successful pancake breakfast that not only attracted many parents but also made money. (RW)

Eating and drinking places reported large numbers of workplace injuries and illnesses, primarily to teenagers and women who comprise most of the industry's work force. Sprains, cuts, and burns were leading work disabilities. (Author)

Details the design goals, materials, and finish choices of a 38,400 square-foot dining facility and the delineation and organization of multiple spaces that comprise a 21,000 square-foot food service facility. This later design utilized market studies of student tastes and buying patterns to ensure student satisfaction. Includes seven photographs.…

Presents guidelines for enhancing the investment value of carpeting in student union buildings, foyers and hallways, administrative offices, cafeterias and food courts, and recreation areas. Color coordination is briefly discussed. (GR)

Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included. (GR)

Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…