Discusses how traditional high school cafeterias have changed in recent years into food courts and dining areas usually found in shopping malls. Areas examined include food court design, traffic patterns, safety and after-hours usage, and kitchens and serving areas. How one school district turned its food court system into a successful…

Discusses three key factors that contribute to the creation of school cafeterias as social learning spaces: access, ambience, and function. (EV)

In this article, the author describes the one 50-minute lunch period for all students, teachers, and staff members at James Hubert Blake High School in Silver Spring, Maryland. The one lunch period, which began in 2000, allows students to eat in certain areas of the school, including classrooms, hallways, and resource areas. Teachers use the lunch…

The University of Minnesota at Duluth has dining halls in one building and the dishwashing room in the basement of the building next door. A conveyor system transports dishes back and forth from the dining areas to the dishwashing facility. (Author/MLF)

A food service contractor tells college administrators what they should be able to get from a good outside food service: quick implementation of innovations, well-trained management personnel, and lesser costs. (Author/PG)

Reduction of cafeteria overcrowding was one of the tasks facing the new administration at Muir Elementary School in Long Beach (California). More than 90 percent of the 950 students were being served during one recess of 65 minutes in a cafeteria seating approximately 300 persons. A problem-solving team consisting of the principal, program…

WHEN FUNDS WERE NOT AVAILABLE FOR BUILDING A CAFETERIA AT THE JUNIOR COLLEGE OF BROWARD COUNTY, FLORIDA, USE OF VENDING MACHINES PROVED TO BE AN EFFECTIVE MEANS OF PROVIDING FOOD SERVICE TO THE STUDENTS OF THE GROWING COLLEGE. SANDWICH SERVICE HAD ALREADY BEEN FOUND UNSATISFACTORY, AND LACK OF KITCHEN FACILITIES PRECLUDED PREPARATION OF FOOD ON…

THE SPEECH RECOUNTS THE NEW DIRECTION IN THE FLEXIBLE DESIGN OF FUTURE PUBLIC SCHOOLS. IT IS PREDICTED THAT WITHIN THE NEXT SEVERAL DECADES A MULTITUDE OF NEW SCHOOL BUILDINGS WILL BE CONSTRUCTED IN ADDITION TO THE REPLACEMENT OF EXISTING SCHOOL PLANTS AS THEY BECOME OUTDATED AND INADEQUATE FOR NEW INSTRUCTIONAL PROGRAMS. THE NEW INSTRUCTIONAL…

The facilities and operations of the school lunch program in the public schools of Hawaii are reviewed. Several types of school lunch programs are described including--(1) traditional school lunch programs, (2) kitchen and classroom dining, (3) central and decentralized dining, (4) home school-feeder school system, (5) central kitchen, and (6) the…

Outlines service costs, meal planning, and physical arrangements for those in charge of meal functions, whether they be large board dinners or small administrator luncheons, and held at restaurants, hotels, or school cafeterias. (KS)

Describes an innovative incentive system to cut down on student noise in the school cafeteria during lunch periods. (AN)

Camden County, New Jersey, Vocational School offers outstanding food service training course with vocational certificate or high school diploma. (Author)

Marriott Corporation, long known for its work in institutional food service operations, has now entered the school field with happy results for students--a more varied menu and lower food costs. (Author)

Examined the purchase patterns of seven targeted foods under conditions in which prices of three high-fat foods were raised and prices of four low-fat foods were lowered in a high school cafeteria over 1 school year. Data collected on food sales and revenues supported the feasibility of a pricing strategy that offered low-fat foods at lower prices…

Describes the renovation of McMahon Dining Hall at the University of Washington in Seattle and the design of the Cyber Cafe at Northeastern University. (EV)