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Miller, William O'Donnell – 1968
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.…
Descriptors: Bibliographies, Cost Effectiveness, Design Requirements, Dining Facilities
Utah State Board of Education, Salt Lake City. – 1967
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…
Descriptors: Bibliographies, Design Requirements, Dining Facilities, Equipment Maintenance
Food and Nutrition Service (USDA), Washington, DC. Div. of Child Nutrition. – 1974
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…
Descriptors: Dining Facilities, Dishwashing, Equipment Standards, Facility Guidelines
Miller, William O'Donnell – 1968
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.…
Descriptors: Bibliographies, Cost Effectiveness, Design Requirements, Dining Facilities
Kohl, Herb; Nitta, Sharon – Teacher, 1976
Under new management! This cafeteria rates four stars for food, atmosphere and working and learning together. (Editor)
Descriptors: Decentralization, Dining Facilities, Educational Facilities Design, Food Service
Hazarika, Panna; Galligan, Stephen – School Business Affairs, 1982
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)
Descriptors: Cost Effectiveness, Dining Facilities, Elementary Secondary Education, Food Service
Peer reviewed Peer reviewed
Kulas, Linda Lingenfelter – Teaching Children Mathematics, 1997
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)
Descriptors: Dining Facilities, Elementary Education, Elementary School Mathematics, Experiential Learning
American School & University, 2002
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)
Descriptors: Architecture, Building Design, Construction Costs, Dining Facilities
Peer reviewed Peer reviewed
Rauschenbach, Barbara S.; And Others – American Journal of Public Health, 1990
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)
Descriptors: Dining Facilities, Economically Disadvantaged, Family Characteristics, Food Service
Peer reviewed Peer reviewed
Glass, Stephen – Policy Review, 1995
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)
Descriptors: Cost Effectiveness, Dining Facilities, Elementary Secondary Education, Government School Relationship
Peer reviewed Peer reviewed
Koschmann, Nancy; Wesp, Richard – Teaching of Psychology, 2001
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)
Descriptors: Active Learning, Colleges, Dining Facilities, Higher Education
Peer reviewed Peer reviewed
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Heffernan, Lee; Lewison, Mitzi – Language Arts, 2005
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…
Descriptors: Gender Bias, Social Action, Discourse Analysis, Social Responsibility
Sharpton, James L. – 1984
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…
Descriptors: Competency Based Education, Cooking Instruction, Dining Facilities, Food
Furneisen, Barbara K. – 1974
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…
Descriptors: Deafness, Dining Facilities, Food Service, Foods Instruction
Peer reviewed Peer reviewed
Willerman, Marvin – Illinois School Research and Development, 1979
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)
Descriptors: Black Students, Defacto Segregation, Dining Facilities, High School Students
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