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…

Savings can be made by planned maintenance of school cafeteria equipment. (Author)

The study examined classroom-based instruction in restauranting skills for three male retarded students (17 to 22 years old). Ss were taught each of four skill components in sequential order: locating, ordering, paying, and eating, and exiting. (Author/DB)

Interviews were conducted with operators in the Randolph-Sheppard Program, which encourages blind people to become self-supporting by giving them priority in establishing cafeterias, vending operations, and snack bars on federal properties. Characteristics investigated were age, years of experience, gender, ethnic origin, degree of vision loss,…

Explains how Sinclair Community College (Dayton) renovated and expanded its cafeteria to meet the needs of today's students, staff, and local community. Photos are included. (GR)

As enrollment growth at Oregon Graduate Institute drew more people to the campus, the need for a central gathering place became clear. An old science building was rehabilitated with a first-floor kitchen, dining areas, plus 2 50- to 60-student classrooms. Renamed the Wilson Clark Center for Lifelong Learning, students and faculty now have a…