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)

In the first phase of this study (see ED 040 133), data revealed that lunchroom aides constituted the largest category of paraprofessionals in both paid and voluntary respects. Inasmuch as the lunchroom aide was found to be the most common paraprofessional, the decision was made to study this type of paraprofessional in depth. Questionnaires were…

Because of the size of its budget and the importance and complexity of its operation, the Division of Food Services in the Montgomery County (Maryland) Public Schools was one of the first selected for a series of Management Operations Review and Evaluation (MORE) studies. The Division directs the delivery of food services to all 178 schools in the…

Examines ways of dealing with the growing financial crisis in school food service programs caused by recent cuts in the Child Nutrition Act. (MLF)

A survey of students' and principals' reactions to the Minneapolis public school lunch program is described, and the results and comments are presented. Meals are prepared on site at ten secondary schools, and prepacked at the nutrition center and reheated before service at other schools. Questionnaires were completed by 1,582 students in 25…

This book, by the creator of the Clark County (Nevada) School District fast foods program, describes a fast food program that was introduced into the schools and the rationale that prompted its creation. The program is based on "combo" lunches that consist of a sandwich, salad or fries, and milk or a special "milk shake." This…