Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

To offset federal subsidy cutbacks, climbing food costs, and increasing wage demands, a Missouri school district hired a food management company. The district not only saved money, but also realized a profit, served more nutritious meals, needed less in-house recordkeeping, and concentrated more energy on education. (MLH)

Describes a program, developed in a small Vermont elementary school, that centered on world hunger and global awareness by involving students in helping stop food waste during lunch. Community members and businesses pledged money as an incentive for stopping waste, and the money raised went to UNICEF. (MD)

A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Evaluates the use of computerized cash registers in school lunch programs. They provide accurate records on food items sold (listing them by categories), can save time, and may perform many other sophisticated functions that improve efficiency and accountability. (MD)

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)

The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)

A central food service production facility combined with a central warehouse and commissary has been financially effective in Dayton, Ohio. (MLF)

Survey forms sent to 108 Ohio school districts asked which of 11 food-service practices they used. A statistical comparison of their responses against state figures on the profitability of food-service operations at similar districts reveals what works and what does not work. (MLF)

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)

Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)

A panel of 16 school administrators from 8 states developed this draft application for discounted school telecommunications services as part of efforts to advise the Federal Communications Commission on rural implications of the implementation of the Telecommunications Act of 1996. The application is split into a seven-page cover application to be…

Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

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)