Offers an historical perspective of school food service programs, followed by descriptions of the important considerations in planning and evaluating a school food service program. Among the considerations discussed are meal types and menu planning, serving facilities, preparation systems, facilities design, operating methods, contract feeding costs and guidelines, and vocational education programs. The appendix contains information concerning government subsidy programs, sample menus, food standards, food purchasing guidelines, and a bibliography of pamphlets, books and periodicals.
Resource List Category:
References to Books and Other Media