USES VARY: Definition of 'raw food cost' poses debate
- How prison operators are cutting costs. // FoodService Director;10/15/97, Vol. 10 Issue 10, p82
Looks at the cost control measure introduced on food service providers for the prison system in the United States. Reference to the role of the American Correctional F/S Association; Impact of shipping costs on overall service costs.
- Shifts: State prisons avg. $1.3 mil. in food buys. Pond, James // FoodService Director;10/15/99, Vol. 12 Issue 10, p72
Highlights the increase in food purchases in prisons in the United States in 1999. Average food spending of local prisons; Amount spent for the entire Federal Bureau of Prisons; How some certain facilities are showing the ability to reduce food costs. INSET: In North Carolina Corrections:...
- Tight Economic Times: Food Service Cost Containment. Fitzgerald, Matthew // Corrections Forum;Jul/Aug2012, Vol. 21 Issue 4, p34
The article discusses how a correctional food service professional is adjusting with the reality of today's economy. It cites the options to contain the cost of beef through beef blends and indicates the evolution into mechanically separated turkey or mechanically separated chicken as well as...
- Well Under Industry Avg.: Georgia farms reduce prison food costs. // FoodService Director;10/15/99, Vol. 12 Issue 10, p76
Emphasizes the program of the Georgia Department of Corrections' Food and Farms Services Division that reduces food costs for prisons. Average daily cost of feeding an inmate in 1997; Comments from Jerry Watson, food and farm services director; List of other changes in the food service.
- Feeding more inmates at lower meal-costs. // FoodService Director;11/15/97, Vol. 10 Issue 11, p14
Presents how Al Thompson, foodservice director of North Dakota State Prison in Bismarck, stretch an annual budget to provide the same quality of food but reduce the costs. Problem with the budget; Ways of savings; Menus for the prisoners. INSET: A 38-prisoner staff: Behind-bars f/s training..
- Keeping Eyes on the Buys. Mastrelli, Tara // FoodService Director;8/15/2004, Vol. 17 Issue 8, p28
Presents advice from food service director Sam Wood on food cost control, based from his experiences in preparing food for prisoners at the Virginia Department of Corrections. Information on the menu cycle; Menu preferences for older inmates; Benefits from the agribusiness program.
- IN STATEWIDE EFFORT: California prison system adopts healthy menus. Riell, Howard // FoodService Director;10/15/2001, Vol. 14 Issue 10, p41
Reports on the adoption of standardized menus that are low in fat and sodium by the state prison system in California in 2001. Challenges for the development of nutritious menus; Information on the menu reformulation process; Reasons for the adoption of healthy menus.
- Feeding inmates in the Big Easy. // Food Management;Oct98, Vol. 33 Issue 10, p16
Presents statistics on the amount of foods prepared by the Orleans Parish Criminal Sheriff's (OPCS) Food Services Division (FSD) for inmates in New Orleans, Louisiana.
- Lining up for food-service privatization. Ryan, Frances // Caribbean Business;5/2/1996, Vol. 24 Issue 17, p2
Reports that the Puerto Rico Corrections Administration (CA) is considering enlarging the privatization of food services to all or the majority of its 10,000 inmates and 7,000 employees. Others governmental agencies likely to follow the Corrections Administration; Benefits of the possible...