Using Commodity Funds: Schools Buying Local
- And Will Invite 12 More: Maryland schools form 12-distrcit co-op. // FoodService Director;09/15/99, Vol. 12 Issue 9, p1
Reports on the formation of a food purchasing cooperative of several school districts in Maryland. Goal of the initiative; Terms of the contract with Carroll County Foods; Average daily participation for the counties.
- Grab-and-go soars. // FoodService Director;10/15/2004, Vol. 17 Issue 10, p6
Reports on the success of the grab-and-go program added in the cafeteria of Northmont Middle School in Dayton, Ohio. Background on the program; Involvement of the school in the Purchasing Association of Commodity Entitlement Recipients Co-op; Cost of the installation of the grab-and-go line...
- CASE 6: Canteen Crisis. Jones, Sonıa O. // Cases on Issues & Problems in Educational Management;1998, p173
The article highlights the cooperative staff of Eric Fratis, the principal of cave Hill Primary School. It presents the two teacher of Fratis that has been assigned to canteen duties. It states that Fratis noticed subtle changes in the attitudes of some of his teachers. With this, the students...
- 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.