More and more colleges are building fancy residence halls and improving their grounds to stand out in an increasingly competitive market for freshmen. Colleges are also finding that they must upgrade their dining halls because students are going off campus for pizza and other fast food. (MLW)

Provides guidelines that school administrators can use to increase student participation in cafeteria lunches. Redesigned features, employee appearances, and use of decorations are discussed, as are using prepared foods and disposable utensils to cut labor time, and marketing the cafeteria to parents to raise their perceptions. (GR)

The Cafeteria Power Plus project examined whether a cafeteria-based intervention would increase the fruit and vegetable (FV) consumption of children. Twenty-six schools were randomly assigned to either an intervention or control condition. Baseline lunch observations of a sample (N = 1668) of first- and third-grade students occurred in the spring…

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

A two-phase study about skilled memory as it is used by waitresses included a participant-observer phase and an observational phase. Participants were three experienced waitresses who had worked at a midtown Manhattan restaurant for 14, 7, and 3 years respectively and a team of 5 confederate customers. Waitresses and customers wore microphones.…

Extensive observations of the pattern of seating by Negro and white college students in the cafeterias of Brooklyn College (1953) and City College of New York (1963 and 1965) revealed consistent isolation of the Negro students. This pattern of social (self) segregation existed within environments which have always been physically integrated and…

Heating and ventilating equipment used in the all-electric upper Elementary School in Bedford, New Hampshire, is controlled to insure optimum comfort while the school is occupied and optimum economy of standby operation while it is not in use. A master clock programs all control functions while its mechanism drives two types of tapes--(1) a 365…

The effectiveness of food service facilities will be greatly enhanced by--(1) developing operating policies early in the design stage, (2) translating menus and recipes into space, time, amounts, and equipment, (3) arranging kitchen functions and work centers into straight line flow, and (4) evaluation. Operating policies and procedures must be…

This report presents a detailed analysis of the food facilities at the University of Alberta. Emphasis is placed on the three main supplies of food: the peak production of cafeterias at meal times, the snack facilities, and vending machines. Study results indicate: (1) extensive use of the students' union building cafeterias; (2) reported use of…

The information in this pamphlet has been prepared to assist State agencies, service institutions, and others concerned with planning and equipping kitchens and dining areas of child service institutions participating in the U.S. Department of Agriculture's Special Food Service Program for Children. The minimum kitchen equipment and facilities…

A study examined the effects of using a musical clocklight as discriminative stimulus, paired with individual and group contingency rewards, on the decibel level in an elementary school lunchroom. Subjects were 256 students aged 5-12, who ate lunch in two sessions for younger and older students. The musical clocklight (MCL) apparatus consisted of…

A Florida elementary school cafeteria, retrofitted with a fluorescent lighting system that dims in response to available daylight, was evaluated through real time measurement of lighting and air conditioning power, work plane illumination, and interior/exterior site conditions. The new system produced a 27 percent reduction in lighting power due…