TITLE

Hats off to you!

AUTHOR(S)
Weisberg, Karen
PUB. DATE
January 2007
SOURCE
FoodService Director;1/15/2007, Vol. 20 Issue 1, p18
SOURCE TYPE
Trade Publication
DOC. TYPE
Editorial
ABSTRACT
The article offers reflections on non-commercial foodservice operators. The tasks of non-commercial foodservice operators are mentioned such as devising a sustainable menu and sourcing it, creating senior meals, making flexible student meal plans and making mandated school nutrition program. Moreover, it asserts that foodservice operators are constantly challenged to solve problems.
ACCESSION #
23796897

 

Related Articles

  • SCHOOL LUNCH PROGRAM: Health researchers slam a la carte menus in school f/s...  // FoodService Director;8/15/2003, Vol. 16 Issue 8, p16 

    Provides information on a study which revealed the effect of serving a la carte menu in schools on the nutrition of students. Comparison of the dietary habits of students who were served with the menu from those who were not; Types of a la carte menu items that should be promoted; Factors...

  • AN FSD NEWSTRACK REPORT: SCHOOL FSDs GET CREATIVE TO DEAL WITH BEEF SHORTAGE.  // FoodService Director;10/15/2000, Vol. 13 Issue 10, p14 

    Reports that school foodservice operators in the United States are making menu changes in response to the challenges posed by the ground protein commodity shortage. Cause of the shortage; Cost of the menu adjustments made by San Diego Unified School District in California; Goals of the...

  • INFORMING STUDENTS, PARENTS: Texas school district using new `restaurant-style' menu.  // FoodService Director;06/15/2000, Vol. 13 Issue 6, p6 

    Announces that the Dripping Springs Independent School District in Texas is distributing restaurant-style menus. Description of the menus; Benefits of students and their parents from the effort; Remarks from its food service director, Gitta Grether-Sweeney.

  • NEWS/INNOVATION.  // FoodService Director;2/15/2007, Vol. 20 Issue 2, p6 

    The article presents an update on school food service in the U.S. as of February 15, 2007. The renovation of cafeteria at Muscatine High School in Iowa has increased lunch volume to more than 500%. The nutrition services department at Bartow County School in Cartersville, Georgia has decided to...

  • School meal volume stays strong in '04.  // FoodService Director;1/15/2005, Vol. 18 Issue 1, p31 

    Provides information on the "2004 School Industry Census and Performance Report" from "Foodservice Director" magazine. Number of school districts in the U.S. that participated in the annual report; Percentage of students who participated in school meal programs in the 2003 to 2004 school year...

  • Old Space, New Design. Riell, Howard // FoodService Director;4/15/2007, Vol. 20 Issue 4, p34 

    The article talks about the new 600-seat cafeteria at Jackson High School in Jackson, Ohio, which is allowing the foodservice department to broaden its menu and build participation among the school's 1,800 students. The cafeteria may even prove to be a money-maker for the school district in...

  • Vegging In. Wilk, Karen // FoodService Director;8/15/2004, Vol. 17 Issue 8, p36 

    Presents a nutrition guide for vegetarian customers. Type of vegetarian diets; Advantages and disadvantages of vegetarian diets; Tips for menu planning for vegetarians.

  • Custom Made. Malone, Michael // Restaurant Business;5/15/2005, Vol. 104 Issue 9, p38 

    The article focuses on special diets and dietary whims. These days, it seems everyone's on a special diet or suffering from some food allergy and they expect restaurants to cater to their every dietary whim. How well are the restaurants responding? The guests are heard telling the servers to...

  • COMING OF AGE. Cobe, Patricia // Restaurant Business;4/15/2004, Vol. 103 Issue 7, p50 

    Today's kids and their parents are demanding more than chicken fingers, burgers, hot dogs, and fries. They also want a good dose of health and adventure on the menu. Vocal watchdog groups are firmly pointing their fingers at restaurants for the increase in childhood obesity, and the foodservice...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics