CUTS LABOR IMMEDIATELY: Automation at Pittsburgh schools in for `long term'
- IN WAKE OF $4.5-MIL. JUDGMENT: School district switches to precooked beef for liability. // FoodService Director;05/15/2001, Vol. 14 Issue 5, p10
Explains why the Finley School District in Kennewick, Washington buys precooked meal following a food poisoning incident. Comments about product liability; Background of the food poisoning incident; Impact of the incident to the food service program of the school district.
- TESTING NEW ENTREES: School widens menu choices. // FoodService Director;04/15/2001, Vol. 14 Issue 4, p2
Reports on the increase in student participation in the school food service implemented at the Decatur City School District in Bainbridge, Georgia. Details on the service.
- BETTER REIMBURSABLE MEALS: OAKLAND USD UPGRADES. // FoodService Director;7/15/2003, Vol. 16 Issue 7, p1
Reports on the Deli Delite sandwich program at Oakland Unified School District's high school cafeterias in spring 2003. Response of students to the program; Other meal included in the program; Advantage of the program to students; Cost of sandwich.
- IN HIGH SCHOOL, JUNIOR HIGH: Othello School District eyes `budget branding'. // FoodService Director;05/15/2000, Vol. 13 Issue 5, p8
Reports on the installation of theme foodcourts at Othello School District's high schools in Washington State. Concepts of the foodcourts in the schools; Percent gain in snack sales.
- IN CARNEGIE, PA: CAPACITY KEEPS F/S JOBS. // FoodService Director;6/15/2002, Vol. 15 Issue 6, p5
Focuses on the food service operation at the Carlynton School District in Carnegie, Pennsylvania for three non-district schools. Purpose of the operation; Components of the district; Number of students fed at the district.
- IN BETHLEHEM, PA: Broader menu, snacks help schools build sales, participation. Riell, Howard // FoodService Director;12/15/2000, Vol. 13 Issue 12, p36
Focuses on the increase in menu selections in the Bethlehem Area School District in Pennsylvania which strengthened food service sales and customer participation. Daily entrees available to students; Availability of snack stations in the secondary school cafeterias; Role of on-site food...
- PART OF LONG-TERM PLAN: Fla. school co-op adds 6 dists. // FoodService Director;04/15/2000, Vol. 13 Issue 4, p1
Reports that several North Central Florida school districts have joined a food purchasing cooperative created by the food service departments of Alachua and Putnam County school districts. Why the districts join the cooperative; Activities of the cooperative.
- FOR 22,000 SCHOOL LUNCHES: Central kitchen doubles capacity in Santa Ana. // FoodService Director;06/15/2000, Vol. 13 Issue 6, p6
Reports that the Santa Ana School District in Orange County, California, opened a central kitchen in January 2000 to double its production space. Value of the project; Challenges met during the construction of the central kitchen; Remarks from its food service director, Carol Godfrey.
- IN DAVIS CTY. DISTRICT: Cook-chill betters Utah school menu. // FoodService Director;06/15/2000, Vol. 13 Issue 6, p8
Focuses on the positive outcome of the installation of a central cook-chill production system at the Davis City School District in Farmington, Utah. Changes in the menus; Remarks from food service director, Pam Tsakalos.