Gives a brief report on an experimental program that provided good tasting nutritious food to students during school breaks as an alternative to cafeteria school lunches. Describes program planning, how and where the food supplies were purchased, and how the program gained general acceptance. Includes a sample menu. (AEM)

In a properly designed and implemented central kitchen and commissary, nutrition is retained, student acceptability is high, and cost-effectiveness for the school district is attained. Employee productivity can be increased three or four times the average production rate. (MLF)

Lunches served in many school cafeterias are low in fiber and high in fat and salt. Some food service directors are willing to transform standard programs into models of healthful eating. School lunches teach children what is nutritionally desirable. (MLF)

Local restaurant managers suggested ways for the Orcutt Union School District, California, to set up a centralized, self-service lunch program that has reduced labor and food costs. Instructions for ordering an information packet about the program from the district are provided. (MLF)

A marketing survey to determine the factors that influenced Wichita, Kansas students and faculty to participate or not to participate in the school lunch program--and the employment of a marketing specialist to use the results of the survey--increased participation by more than 10 percent. (MLF)

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

This report identifies those qualities and characteristics that are usually associated with efficiently and effectively operated school food-service programs. Data were extracted from district audit reports filed with the South Carolina State Department of Education; from the South Carolina Department of Education Office of School Food-services;…

This annual report from the American School Food Service Association (ASFSA) uses movie language to report progress on 1997-98's "Creating Healthy Tomorrows" plan, which was part of a larger strategic plan for 1995-98. The report claims that a film clip of highlights of 1997-98 would "preview" three new professional development…

The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

This handbook from the Alaska Department of Education and Early Development contains the following sections: (1) Changes; (2) Transmission Procedures; (3) Summer OASIS Data Elements; and (4) Summer OASIS Record Layout. The following are appended: (1) District and School Numbers; (2) Race/Ethnicity Descriptions; (3) USDOE Guidance Regarding Free &…

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)

When Yorktown switched to a flexible scheduling program it wanted to stretch the lunch hour to encourage students to spend their two free periods per day at school. The answer was a private food contractor who is responsible for equipment, personnel, and food preparation and is open from 7:30 a.m. to well into the evening. (Author/JN)

Description of newest products and materials designed for use in school lunch feeding programs. (JF)

Explores possibilities for changing institutionalized food service in schools to an enrichment of the total personality around a meal. (MF)