A Taste-Test 'Melee.'

Shalfi, Marissa
June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, p54
Trade Publication
The article reports on the school food fair organized by Frank Lihn, foodservices director for the Santa Barbara, California school system, that use elementary students in taste-testing foods from vendors. The program was a success, and Lihn used the results to improve his lunch menu. The event came at a critical time for Lihn. With new state regulations going into effect in July 2007, he has to rework his menus to meet the new nutritional guidelines.


Related Articles

  • Abamectin in the ambient air, on surfaces, and in food of dining facilities treated for cockroaches. Wright, C.; Leidy, R.; Dupree, H. // Bulletin of Environmental Contamination & Toxicology;Aug1992, Vol. 49 Issue 2, p171 

    The article presents a study which examines the presence of abamectin in the ambient air, surfaces and food in three similar-size dining facilities at Fort Bragg, North Carolina. The study involved the application of abamectin into cracks and crevices of the facilities to determine the levels of...

  • Computerizing NSMP requirements. Grossbauer, Sue // FoodService Director;07/15/98, Vol. 11 Issue 7, p150 

    Discusses the value of nutrient analysis software for school food service operators activating Nutrient Standard Menu Planning (NSMP) to meet the Dietary Guidelines for Americans and Recommended Dietary Allowances. Benefits of using nutrient analysis software; Available options for ingredient...

  • SC Dept. of Education debuts eat-right/be right.  // FoodService Director;06/15/97, Vol. 10 Issue 6, p25 

    Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.

  • MacDonald's take over high school cafeteria.  // Curriculum Review;Apr92, Vol. 31 Issue 8, p21 

    States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.

  • ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69 

    Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.

  • Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20 

    Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.

  • Cafeteria facelift rejuvenates sales at Cocoa Beach Jr./Sr. high school.  // Food Management;Dec97, Vol. 32 Issue 12, p22 

    No abstract available.

  • A veggie is a terrible thing to waste.  // Food Management;Feb98, Vol. 33 Issue 2, p12 

    Presents a chart showing the percentage of food wasted in schools according to a report by the Government Accounting Office. Cooked vegetables as the item most often left uneaten; Milk served to students as the least wasted item in school foodservice.

  • Celebrating 70 years of excellence...a look back.  // American School & University;Oct97, Vol. 70 Issue 2, p10 

    Presents a quote taken from the 1928-1929 issue of `American School & University' journal. Inclusion of cafeterias in high school buildings.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics