FOR 22,000 SCHOOL LUNCHES: Central kitchen doubles capacity in Santa Ana
- 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.
- COOK-CHILL CENTER: Davis Cty. schools eye food cost reduction. // FoodService Director;05/15/2000, Vol. 13 Issue 5, p56
Focuses on the changes brought by a cook-chill central production facility to Davis County School District in Farmington, Utah. Cost of the facility; Features of the facility; Annual operating budget of the district for food service; Number of schools in 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...
- PARTICIPATION FALLS 15%: Southeast school district sees downside of Diet. Guidelines. // FoodService Director;06/15/2000, Vol. 13 Issue 6, p5
Focuses on the poor outcome of the implementation of the Dietary Guidelines at Charlotte-Mecklenburg School District in North Carolina. Changes in the choice of food products; Remarks from food service director, Bill Haygood.
- 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.
- 1999 RESULTS: Belts tighten as food, equipment purchases drop. // FoodService Director;06/15/2000, Vol. 13 Issue 6, p61
Presents the results of the foodservice performance report for the top 100 school districts in the United States for 1999. Decrease in the purchasing activity in food, equipment and supplies; Increase in the use of branded food products; Increase in the total food purchases.
- Nutritious Outsourcing. McClure, Ann // District Administration;Oct2006, Vol. 42 Issue 10, p78
The article addresses the decision of Duval County Public Schools to outsource its food services, in its quest to provide high quality, nutritious meals to students without raising lunch prices. The school district teamed with food service provider Aramark for centralized meal production. Before...
- WHERE IMAGE SPELLS R-E-S-P-E-C-T. Schuster, Karolyn // Food Management;Mar2001, Vol. 36 Issue 3, p42
Focuses on a community outreach program by the foodservice department of the school district in Volusia County, Florida. Growth strategies by School Way Cafe director Christine Farneti; Involvement of chefs in the schools; Foray into culinary competitions; School district's commitment to a...
- Economically Innovative. Schilling, Becky // FoodService Director;11/15/2008, Vol. 21 Issue 11, p18
The article highlights the contributions of nutrition services director Sue Bettenhausen in developing the foodservice program at Scottsdale Unified School District in Arizona. In addition to the physical changes, Bettenhausen made a time change. Now between 40 and 50 students at a time are...