A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…

Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

This guide is designed to assist Federal and State agencies, local school authorities, and other personnel concerned with planning or equipping school food service facilities. The document indicates the minimum quantity of equipment needed to efficiently operate a school food service by specifying the type, size, and quantity of equipment required…

A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…

Under new management! This cafeteria rates four stars for food, atmosphere and working and learning together. (Editor)

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

Describes a unit where children first master the basic concepts inherent in restaurant transactions, then organize and run a classroom restaurant. Discusses project accomplishments and extensions and ways to modify the model to fit the needs and strengths of children in any classroom. (JRH)

Describes the design of notable school cafeterias and food service areas, including the educational context and design goals. Includes information on architects, suppliers, and cost, as well as photographs. (EV)

A study of the dependency of persons on soup kitchens in Albany, Buffalo, Rochester, Syracuse, and Westchester County (New York) identified who uses these kitchens, the extent to which they are dependent on them, what other food programs they use, what their perceived need from other services is, and dependency differences of subgroups. (JS)

Explains why privately-run lunch programs are providing better nutritional value at less cost than state-run programs. Several examples are provided of schools where lunch program privatization has increased participation and cafeteria discipline, improved nutritional and food quality, and has done so with financial efficiency. (GR)

Describes different research activities that can be used in a college dining facility to make it a real-life laboratory where students can apply research skills and learn about the scientific method. Offers evidence that the experience provides an effective tool to teach the scientific method. (CMK)

Critical literacy practices in a third-grade classroom involved working with texts that disrupted commonplace assumptions about social norms. As students read and talked about social issues such as racism, ageism, and sexism, they became "border crossers" in their school lunchroom. Without informing their teacher, they worked on a social action…

These student learning materials deal with food preparation. The following topics are covered in the individual units: types of food service jobs and their educational requirements; safety and fire prevention; sanitation; use and care of hand tools and utensils; care and use of equipment; counter service; cashiering; fry stations; dining room…

Written to teach deaf students skills in food services, this guide and the two related documents (see note) present practical skills needed to work in a school dining room setting serving approximately two hundred students and faculty. Eleven units are included, with each unit containing from three to eleven lessons. Each lesson includes an…

To investigate positive student biracial contact, this study observed students' choice of seating groups in the lunchrooms of nine Chicago area high schools. The degree of biracial contact was much less than expected for each school, suggesting that race inhibits student friendship patterns and that voluntary segregation exists. (Author/SJL)