Descriptor
Source
| School Management | 13 |
Author
| Cronan, Marion | 2 |
| Anderson, B. Robert | 1 |
| Carroll, Thomas | 1 |
| Crimmins, Mary Beth | 1 |
| Davidson, Kenneth R. | 1 |
| Dukiet, Kenneth | 1 |
| Korey, Herbert A. | 1 |
| Michaels, Aaron | 1 |
| Stashower, Gloria | 1 |
Publication Type
Education Level
Audience
Location
| California | 1 |
| Illinois | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewedCronan, Marion – School Management, 1971
Descriptors: Facility Expansion, Food Handling Facilities, Food Service, Lunch Programs
Peer reviewedMichaels, Aaron – School Management, 1973
An enterprising food service director has introduced student taste test panels and they have had great impact on the district's lunch program. (Author)
Descriptors: Cost Effectiveness, Food Service, Food Standards, Lunch Programs
Peer reviewedSchool Management, 1971
Descriptors: Facilities, Food Handling Facilities, Lunch Programs, School Districts
Peer reviewedSchool Management, 1972
Argues that management by objectives is a procedure that can and should be applied to food service. (Author)
Descriptors: Accountability, Administration, Administrators, Employee Responsibility
Peer reviewedAnderson, B. Robert – School Management, 1973
The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…
Descriptors: Bids, Cost Effectiveness, Food Handling Facilities, Food Service
Peer reviewedCarroll, Thomas – School Management, 1972
Descriptors: Food Handling Facilities, Food Service, Food Standards, Lunch Programs
Peer reviewedCrimmins, Mary Beth – School Management, 1974
Describes how one food service management company, by dramatizing the ingredients of a Type A lunch, has increased the demand for such lunches, raised its gross income, saved students money, and raised the level of their nutritional intake. (Author/MLF)
Descriptors: Administration, Audiovisual Aids, Color, Cost Effectiveness
Peer reviewedKorey, Herbert A. – School Management, 1973
In this satellite system, all food is prepared fresh daily in the junior high school and shipped in refrigerated trucks to other school locations. Explains how increasing operational costs forced the Long Branch, New Jersey, School District to seek the aid of a food management company to plan and implement this new program. (Author)
Descriptors: Cost Effectiveness, Food Handling Facilities, Food Service, Innovation
Peer reviewedCronan, Marion – School Management, 1973
Conversation serves as a checklist for effective school food service. (MF)
Descriptors: Administrative Problems, Administrators, Board Administrator Relationship, Breakfast Programs
Peer reviewedSchool Management, 1972
Descriptors: Cost Estimates, Federal Aid, Food Service, Lunch Programs
Peer reviewedDavidson, Kenneth R. – School Management, 1974
In Joliet, Illinois, a food management system based on increased student participation in the school lunch program, was so successful that the controls developed to manage it were adopted as standard operating procedure in overall school system management. (Author/MLF)
Descriptors: Cost Effectiveness, Elementary Schools, Food Service, Junior High Schools
Peer reviewedStashower, Gloria – School Management, 1974
Clark County school district in Las Vegas, Nevada, has combination lunches available for high school students that meet Type A nutrition requirements but which resemble the commercial fast food menus teenagers prefer. (MLF)
Descriptors: Audiovisual Aids, Eating Habits, Food Service, High Schools
Peer reviewedDukiet, Kenneth – School Management, 1973
First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)
Descriptors: Breakfast Programs, Expenditure per Student, Food Handling Facilities, Food Service


