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College Planning & Management, 2002
Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)
Descriptors: College Buildings, Dining Facilities, Food Service, Higher Education
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Krehbiel, Lee E.; Meabon, Dave L. – American Educational History Journal, 2006
This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…
Descriptors: Food Service, Role, Student Personnel Services, Colleges
Hockenbery, George – 1970
Contracted school food services relieve school personnel of the tasks and problems involved in operating a food service. However, because good nutritional food has a low profit margin, a profitable contracted school food service does not meet desired nutritional standards. All things being equal, a food service management company cannot compete…
Descriptors: Administration, Contracts, Food Service, Lunch Programs
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Pateman, Beth Collins; And Others – Journal of School Health, 1995
The School Health Policies and Programs Study includes assessment of school food service at the state, district, and school levels. Questionnaire data indicate that the infrastructure to support school food service programs is well established at all levels, with few questioning the role of food service in child health. (SM)
Descriptors: Board of Education Policy, Breakfast Programs, Comprehensive School Health Education, Elementary Secondary Education
Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education. – 1986
This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and…
Descriptors: Competence, Competency Based Education, Course Content, Curriculum Development
Carr, Deborah Hutcherson – American School Board Journal, 2003
Describes qualifications and responsibilities for the position of school nutrition director. Based on guide published by the National Food Service Management Institute called "Competencies, Knowledge and Skill Statements for District School Nutrition Directors/Supervisors." Guide is available at (PKP)
Descriptors: Administrator Responsibility, Elementary Secondary Education, Food Service
School Business Affairs, 1983
The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Education, Food Service
College Planning & Management, 1999
Provides four examples of how colleges have incorporated the marketplace into their food service operations as one way of attracting new students. Dining room design features discussed include furniture selection and servery and serving-platform design. (GR)
Descriptors: Dining Facilities, Educational Facilities Design, Educational Facilities Improvement, Food Service
Wood, Wilma – School Business Affairs, 1990
Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)
Descriptors: Elementary Secondary Education, Food Service, Lunch Programs, Marketing
Rifenbark, Ray – 1975
This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…
Descriptors: Annotated Bibliographies, Dining Facilities, Elementary Secondary Education, Food Handling Facilities
Marine Corps Inst., Washington, DC. – 1982
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Correspondence Study
College Planning & Management, 2001
Details the design goals, materials, and finish choices of a 38,400 square-foot dining facility and the delineation and organization of multiple spaces that comprise a 21,000 square-foot food service facility. This later design utilized market studies of student tastes and buying patterns to ensure student satisfaction. Includes seven photographs.…
Descriptors: Design Preferences, Dining Facilities, Educational Facilities Design, Food Service
Kavulla, Timothy A. – School Business Affairs, 1986
The Wichita, Kansas, Public Schools' Food Service Department Project Reduction in Paperwork (RIP) is designed to automate certain paperwork functions, thus reducing cost and flow of paper. This article addresses how RIP manages free/reduced meal applications and meets the objectives of reducing paper and increasing accuracy, timeliness, and…
Descriptors: Automation, Centralization, Computer Oriented Programs, Cost Effectiveness
US Department of Agriculture, 2010
Schools that serve meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) are required to maintain proper sanitation and health standards in conformance with all applicable State and local laws and regulations. In addition, schools are required to obtain two school food safety inspections per school year, which are…
Descriptors: Safety, Lunch Programs, Breakfast Programs, Nutrition
Furneisen, Barbara K. – 1971
This guide is designed as an aid to the teacher in using the student manual titled "Food Service" and an accompanying language workbook (see related note), all of which are intended for use with deaf students in their vocational preparation for a food service occupation. Eleven units are included, with each unit containing from three to eleven…
Descriptors: Deafness, Food Service, Foods Instruction, Hygiene
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