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School Business Affairs | 4 |
Author
Pannell, Dorothy V. | 4 |
Publication Type
Guides - Non-Classroom | 4 |
Journal Articles | 4 |
Reports - Descriptive | 2 |
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Administrators | 2 |
Practitioners | 2 |
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Pannell, Dorothy V. – School Business Affairs, 1993
Cites the advantages and disadvantages for school districts of centralized food preparation and of the different food systems such as hot food systems, transporting cold or frozen food, and cook-chill systems. (MLF)
Descriptors: Centralization, Cost Effectiveness, Elementary Secondary Education, Food Service
Pannell, Dorothy V. – School Business Affairs, 1988
Labor shortages, cost increases, and turnover have prompted Fairfax County Schools, Virginia, food service managers to offer training programs and recruitment bonuses, to use more convenience foods, and to price out every service. (MLF)
Descriptors: Cost Effectiveness, Elementary Secondary Education, Food Service, Fringe Benefits
Pannell, Dorothy V. – School Business Affairs, 1991
Describes selecting and installing a computerized point of sale for a district food service program; the equipment needed and preferred; and the training of trainers, managers, and cashiers. Also discusses the direct benefits and side benefits of the system. (MLF)
Descriptors: Computer Oriented Programs, Computer System Design, Cost Effectiveness, Food Service
Pannell, Dorothy V. – School Business Affairs, 1990
Examines ways of dealing with the growing financial crisis in school food service programs caused by recent cuts in the Child Nutrition Act. (MLF)
Descriptors: Budgets, Cost Effectiveness, Elementary Secondary Education, Financial Problems