Media: Manual
Audience: Food Service Managment
Pub. Date:2002
Description:Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts.
Length: 192 pages
Number of Copies: 1
Source: National Food Service Management Institute

1 Copy

Media: Video Tape and Discussion Guide
Audience: Food Service Personnel
Pub. Date: 1989
Description: Uses scales, containers and different types of food such as milk, vinegar and flour to define weight and capacity. Shows how to use measuring spoons, cups, ladles, scoops and other measuring utensils. Explains how to use a balance beam scale or baker's scale, and the importance of precision in measuring. Shows examples of how measurement terms and concepts are applied.
Length: 15 minutes
Number of Copies: 1
Source: Vocational Media Associates

1 Copy

Title: Food for Fifty-Eleventh Edition
Media: Book, hardcover
Audience: Adult, Food Service Workers, Food Service Management, Dietitians, grades 12+
Pub. Date: 2001
Description: The classic quantity food production resource comes around for an 11th edition. Filled with over 600 pages of recipes for quantity food production and bright, full color photographs, Food for Fifty the 11th Edition is as pleasing to the eye as its contents will be to your customers. Not only does Food for Fifty have recipes, it is full of other useful information, including measurement conversions, how to adjust recipes, discussions of different food service styles, menu planning procedures, college, elementary, secondary, and hospital foodservice, and how to prepare special meals such as banquets. A full set of appendices address evaluating food quality, religious food customs, the use of herbs and spices, potentially hazardous foods, and suggested menu items. A glossary of cooking terms and index that covers every recipe round out the 11th edition.
Length: 766
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Preparation and Presentation, Menu Planning and Production, Purchasing, Food Safety and Sanitation, Food Service Equipment, Elementary, Secondary, Middle School, Special Diets, Nutrition Education, Training Resource, Cookbook
Source: Prentice Hall

Reserve

Title: Managing Child Nutrition Programs: Leadership for Excellence
Media: Book, hardcover
Audience: Food Service Professionals, Educators, Dietitians, Students grades 12% 2B
Pub. Date: 1999
Description: A definitive treatsie on child nutrition program management, Managing Child Nutrition Programs presents all you need to know about supplying nutritious meals to children on a grand scale. The book is broken into six parts.
Part I, the Introduction, presents a historical overview of child nutrition programs and outlines federal legislation. Part II, Administration, discusses the history of nutrition integrity, managing human resources, new uses and developments in computer technology, the ins and outs of financial management, and, finally, a convenient section on how to survive an external review. Part III, Nutrition, presents the topics of nutrition education in schools, how to plan a healthy menu using numerous methods, and management of special nutrition needs such as food allergies. Of note, this edition does not present the most current version of the Dietary Guidelines for Americans, but the methods given to meet such criteria are still applicable. In Part IV, Operations, the nuts and bolts of quantity food production in a school setting are examined. Topics include procurement, food production systems, food preparation and presentation to encourage student selection, managing employees, customer service, food safety, sanitation, wates management, and energy conservation. Part V, Communications and Marketing, outlines the place of marketing in child nutrition programs, how to communicate with students and school officials alike, and also the community. Finally, Part VI, Anticipating the Future in Child Nutrition Programs, sketches the future of nutrition in schools with topics like developing a mission, cultivating respect, becoming business savvy, and meeting strategic outcomes.
With a total of 27 chapters and 16 case studies written by 38 professionals, Managing Child Nutrition Programs: Leadership for Excellence is a exhaustive resource for professionals with moderate to lengthy experience managing child nutrition programs.
Length: 738 pages
Number of Copies: 1
Classifications: Food Service Management, Marketing, Food Preparation and Presentation, Menu Planning and Production, Food Analysis, Food Safety and Sanitation, Human Resource Management, Food Service Equipment, Special Diets, USDA and Federal Programs Regulations, Financial, Secondary, Elementary, Middle School, Food Service Management, Purchasing, Nutrition Education
Source: Aspen Publishers

1 Copy

Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel
and Managers
Pub. Date: 1999
Description: Includes a 16 minute video, a comprehensive lesson planner manual for leading a training session, and four mini posters covering safety issues from each chapter: falls and lifting, fires and burns, cuts, and chemicals. The general concept of SAFE is the main focus of each safety issue. SAFE stands for Select areas where accidents may occur, Assess possible dangers for accidents in the specific areas, Find changes to prevent the accident and Expect safety from every employee. To prevent injuries proper lifiting techniques are explained and demonstrated. Common causes of falls are discussed so precautions can be made. Three different types of fires are distinguised along with the proper use of a fire extinguisher. Correct cutting techniques and cleaning of cutting material is shown. Lastly chemical safety is brefly discussed with focus on Material Safety Data Sheets (MSDS). This accident prevention program is recommended for all food service managers and their employees.
Length: 16 minute video, 67 page manual
Number of Copies: 1
Source: National Food Service Management Institute

1 Copy