Costs in Custody
- Food Service and Nutrition Strandards--What Jail Administrators Need to Know. Wakeen, Barbara // American Jails;Jan/Feb2006, Vol. 19 Issue 6, p49
The article focuses on the food service in jails that must comply with policies and standards. It is the Food Service Director or Registered Dietitian who is responsible for the day-to-day operations with regard to food service. There is variation in food service standards for jails per state...
- The Transformer. Weisberg, Karen // FoodService Director;11/15/2006, Vol. 19 Issue 11, p30
The article focuses on the transformation of the food service at Lafayette Parish Correctional Center in Louisiana by its foodservice director Sheila LeJeune. She developed special diet meals for diabetics, with renal disease and pregnant inmates. Aside from food, the correction's budget was...
- MARKET MATTERS. // FoodService Director;3/15/2006, Vol. 19 Issue 3, p4
The article offers news briefs related to the U.S. food service industry as of March 2006. Mark Baida, executive chef for Trojan Hospitality at the University of Southern California in Los Angeles, has earned the American Culinary Federation's culinary administrator (CCA) credential. The...
- Surviving Katrina--and getting back on track. // FoodService Director;11/15/2005, Vol. 18 Issue 11, p20
This article focuses on the standard policy and procedures adopted by the Orleans Parish Criminal Sheriff's Office in New Orleans, Louisiana, that enabled it to feed and shelter its inmates as well as New Orleans citizens affected by hurricane Katrina. The standard procedure for emergency...
- Correctional Revolution? King, Paul // FoodService Director;6/15/2010, Vol. 23 Issue 6, p24
A personal narrative is presented which explores the author's experience talking with the food service director of Federal Correctional Institution (FCI)-Taybrook in Lake Placid, New York.
- Ohio Settles Halal Prison Food Lawsuit. // Food Management Exclusive Insight;1/23/2012, p4
The article reports on the move of the State of Ohio to settle a lawsuit with a Muslim inmate over the serving of halal meals in a prison.
- SOME FOODSERVICE PRODUCTS FOR THOUGHT. SCHIFFNER, BILL // Corrections Forum;Mar/Apr2013, Vol. 22 Issue 2, p35
The article previews new products for the corrections foodservice equipment market including Computrition Food Service Management Systems, Cambro's Combo Cart Plus Electric model holding cabinet and Cambro's UPC180 Ultra Plan Carrier.
- Report: Privatizing Could Cut Prison Feeding Cost. // Food Management;Aug2008, Vol. 43 Issue 8, p20
The article reports on the conclusion of a state audit in Michigan, which asserts that taxpayers could save half of $83.4 million, they spend to feed the state's 51,000 prison inmates by privatizing the function. The audit discovered that the daily cost for feeding each inmate is $5: $2.48 in...
- Corrections Champ. Weisberg, Karen // FoodService Director;5/15/2007, Vol. 20 Issue 5, p62
The article features John Holeman, consolidate food manager at Monroe Correctional Complex in Washington. Holeman does not revel in serving 2,560 inmates for $1 per meal--a feat that keeps budgets in line and avoids food-related riots. Currently, he is on a mission to have the best correctional...