ERIC Number: ED242074
Record Type: Non-Journal
Publication Date: 1983
Reference Count: N/A
Focus on Efficient Management.
Kentucky State Dept. of Education, Frankfort. Office of Resource Management.
Compiled as a workshop handbook, this guide presents information to help food service program administrators comply with federal regulations and evaluate and upgrade their operations. Part I discusses requirements of the National School Lunch Program, focusing on the "offer versus serve" method of service enacted in 1976 to reduce waste. After an explanation of school lunch menu requirements, menu planning and production planning for reimbursable lunches are detailed. Steps for making "offer versus serve" work are outlined, and meal pattern monitoring for determining whether requirements have been met is discussed. Part II addresses the relationship of food service programs with student customers and offers techniques for efficient kitchen management. Topics covered include public relations, merchandising on the serving line, types of food service, and time management. Review exercises are provided in both chapters. Appendixes include advice for controlling food costs, converting servings, buying food, and precosting. (MJL)
Publication Type: Guides - Non-Classroom
Education Level: N/A
Audience: Administrators; Practitioners
Authoring Institution: Kentucky State Dept. of Education, Frankfort. Office of Resource Management.