Excerpts from a talk presented at the Second Annual School Administrators' Seminar sponsored by the American School Food Service Assn. in Vail, Colorado, December 3-6, 1968.

It is such a simple mandate: Prepare healthy, nutritious meals for the schoolchildren so they can go about the business of learning. But operating a school district food service department is anything but simple. Even in the smallest districts, food service operations are businesses that must comply with many more rules than those in the private…

This manual contains information on Federal requirements regarding the determination and verification of eligibility for free and reduced price meals in the National School Lunch Program and the School Breakfast Program. These provisions also apply to the determination of eligibility for free milk under the Special Milk Program and are generally…

The purpose of this study is to assess elementary school nutrition programs in a rural county in southern Illinois. The researcher interviewed the food service managers of eight schools and completed the School Health Index (SHI) based on their responses. Eighty-seven percent of the schools did not have venues such as vending machines outside the…

Fast food lunches in Smithtown (New York) and Clark County (Nevada) have turned troubled food service operations around. (Author)

Various food service methods are employed to handle the explosive growth in the school lunch program in Hartford, Connecticut. (Author/MLF)

A selection of articles on successful foodservice programs that use convenience foods. (JF)

Emphasuzes the importance of satisfying student tastes in menu planning. (RA)

Contracted school food services relieve school personnel of the tasks and problems involved in operating a food service. However, because good nutritional food has a low profit margin, a profitable contracted school food service does not meet desired nutritional standards. All things being equal, a food service management company cannot compete…

New school food service staffing procedures have increased production and decreased labor costs. (MF)

Report of the National School Feeding Conference co-sponsored by the Food and Nutrition Service of the USDA and the Department of Food Science of Rutgers University, held in New Brunswick, New Jersey, June 27-29, 1972. Alternatives to requirements of the National School Lunch Program; engineered or nutrified foods are discussed. (LK)