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| School Business Affairs | 3 |
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| Journal Articles | 3 |
| Guides - Non-Classroom | 2 |
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| Reports - Descriptive | 1 |
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Bender, Betty – School Business Affairs, 1986
In a properly designed and implemented central kitchen and commissary, nutrition is retained, student acceptability is high, and cost-effectiveness for the school district is attained. Employee productivity can be increased three or four times the average production rate. (MLF)
Descriptors: Centralization, Cost Effectiveness, Elementary Secondary Education, Food Handling Facilities
Perry, Stephen C. – School Business Affairs, 1986
Successful school food service programs require cooperation between employees and students and between the director and individual managers. Student participation can be increased by the use of marketing techniques and listening to students' requests. (MLF)
Descriptors: Cooperation, Cost Effectiveness, Elementary Secondary Education, 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
