New start-up combos
- E. BATON ROUGE: Louisiana schools `structure' kitchens. // FoodService Director;05/15/99, Vol. 12 Issue 5, p5
Reports on the restructuring of East Baton Rouge Parish School's foodservice in 1999. Structure of the school's kitchen; Problem with regards to keeping good foodservice employees; Food preferences of the students; Other changes made in the the school's food service.
- In Fla. School Dist.: `Home-Made' Concepts Double Participation. // FoodService Director;06/15/99, Vol. 12 Issue 6, p52
Reports the increase in the rate of lunch participation in Charlotte County Schools, Punta Gorda, Florida. Details on the foodservice concept and marketing programs at the school; Total student population; Growth of lunch service under foodservice director Carol Kehrer's direction; Food items...
- Industry Census. Chater, Amanda // FoodService Director;08/15/99, Vol. 12 Issue 8, p62
Looks at the results of the 1998 `Food Service Director' magazine's annual School Meal Participation Ranking in the United States (US) and details the compliance of schools to the US Department of Agriculture's calorie goals. Overall participation in high schools; Programs implemented in 1998;...
- SAYS MINN. SCHOOL STUDY: ...though `less healthy' foods thrive. // FoodService Director;08/15/2000, Vol. 13 Issue 8, p24
Reveals the results of a study on menu items served as a la carte dishes in junior and senior high school cafeterias in the United States. Concerns raised by dietitians; Percentage of students that purchase the food items.
- MEAL CHOICE: Directors mull a la carte sales and nutrition. Chater, Amanda // FoodService Director;08/15/2000, Vol. 13 Issue 8, p56
States that school foodservice directors in the United States are divided over the issue of a la carte foods. Benefit of serving a la carte foods; Food preferences of students; Annual sales on a la carte food items.
- BETTER LIFESTYLE PUSH: Mass. schools choose health in f/s upgrade. Riell, Howard // FoodService Director;8/15/2001, Vol. 14 Issue 8, p42
Reports that school systems across Massachusetts are using the food service programs of the Blue Cross and Blue Shield of Massachusetts in promoting health to student. Information on the menu offered at Baird Middle School in Ludlow; Details on the snack cookbook given to students at John F....
- Taking Food Seriously, In and Out of School. // Canadian Journal of Dietetic Practice & Research;Summer2006, Vol. 67 Issue 2, Special section p4
Emphasizes the importance of food and nutrition in ensuring the health of students in schools in Nova Scotia. Relationship between school breakfast and academic performance among children; Role family and community volunteers in ensuring a healthy breakfast for students; Health-oriented...
- Helping them find the time. // FoodService Director;12/15/2003, Vol. 16 Issue 12, p42
Focuses on the efforts of schools to increase breakfast participation among students in the U.S. Effectiveness of a marketing campaign in increasing participation at the Houston Independent School District's foodservice team; Information on breakfast programs offered by the school to its...
- Family-style dining: A nice, if impractical, idea. King, Paul // Nation's Restaurant News;02/07/2000, Vol. 34 Issue 6, p18
Comments on a research recommending a family-style school cafeteria to encourage students to eat more balanced food. Result of a study comparing the eating habits of elementary students in two Nebraska schools; Impracticality of the family-style service in canteens.