Excerpts from a talk by Mrs. Ross at the 23rd annual convention of the American School Food Service Association in Detroit, August 5, 1969. A book on work simplification by Mrs. Ross will be available in June from the Iowa State University Press, Ames, Iowa. (Editor)

Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with organizing kitchen work areas to enable kitchen workers to move more efficiently and simplify their work by making good use of equipment, time, and energy.…

Compiled as a workshop handbook, this guide presents information to help food service program administrators comply with federal regulations and evaluate and upgrade their operations. Part I discusses requirements of the National School Lunch Program, focusing on the "offer versus serve" method of service enacted in 1976 to reduce waste.…

Designed for grades 11 and 12 special need students, this curriculum guide attempts to provide the EMH student with basic knowledge of housekeeping and food service before being placed on a job. Following lists of suggestions to the teacher and unit objectives, units are included on the following topics for housekeeping: (1) housekeeping…