Title: A Guide for Purchasing Food Service Equipment
Media: Manual
Audience: Food Service Management
Pub. Date: 1998
Descriptions:Presents a decision-making process and critical pathway approach to purchasing conventional foodservice production equipment. Addresses issues related to new construction, renovation, and replacements. Companion reference to The New Design Handbook For School Food Service. Gives guidelines for purchasing convection ovens, tilting braising pans, kettles, steamers, ranges, mixers, slicers, food processors, heated cabinets, and refrigerators.
Length: 10 Chapters of 9 to 18 pages in length, 17 appendices
Number of Copies:1
Classifications: Food Service Equipment, Purchasing, Food Service Management, Adult, Manual
Source: National Food Service Management Institute
Published 1998.

1 Copy

Title: A Guide to Centralized Foodservice Systems
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
Classifications: Food Service Management, Food Safety and Sanitation, Menu Planning and Production, Food Service Equipment, Financial Management, Adult, Manual
Source: National Food Service Management Institute

1 Copy

Title: Basic Skills for Foodservice Workers: Practical Math
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
Classifications: Training Resource, Video Tape with Leader's Manual/Materials, Adult, Food Service Equipment, Food Preparation and Presentation
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

1 Copy

Title: Food Quality Evaluation and Assurance Manual
Media: Manual
Audience: School Food Service Management
Pub. Date: 1995
Description: Comprehensive manual to evaluate and improve food quality. A model school food service is presented with certain characteristics relating to food quality, perceptions, planning, procurement, production and service. For each of these areas, the manual guides you in assessment to find those areas that need improvement. Several sample evaluation forms are provided for these assessments. Perfect for a Child Nutrition Program Director.
Length: 197 pages
Number of Copies: 1
Classifications: Food Service Management, Purchasing, Food Service Equipment, Food Safety and Sanitation, Food Preparation and Presentation, Adult, Manual, Food Analysis
Source: National Food Service Management Institute

1 Copy

Title: Guidelines for Equipment to Prepare Healthy Meals
Media: Manual
Audience: Food Service Managers, Nutrition professionals
Pub. Date:1996
Description:The contents of this manual include results from two phases of a study by NFSMI on the type of preparation equiment needed in schools to produce acceptable meals that meet nutrition standards. Results from equipment research, description of various equipment and special guidelines for each are included in this manual. Report provides guidelines to assist school food service managers in determining the equipment needed to prepare meals that meet nutrition standards and are acceptable to children.
Length:
Number of Copies: 1
Classifications: Food Service Equipment, Food Service Management, Manual, Adult
Source: National Food Service Management Institute

1 Copy

Title: Managing Child Nutrition Programs: Leadership for Excellence
Media: Book, hardcover
Audience: Food Service Professionals, Educators, Dietitians, Students grades 12+
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

Title: Now You're Cooking Trainer Guide
Media: Manual, Trainer and Participant's versions
Audience: Food Service Personnel, Food Service Managers
Pub. Date:1998.
Description: Hands-on, 7-hour workshop created especially for kitchen/production staff and managers. Designed to teach creative new approaches to recipe and menu modification. Touches on food safety, basic culinary skills, USDA Guidelines, and low fat substitutions. Includes overheads for each section and quizzes after each section to measure progress towards objectives.
Length: 104 pages
Number of Copies: 3
Classifications: Food Service Management, Food Preparation and Presentation, Food Service Equipment, Food Safety and Sanitation, USDA and Federal Program Regulations, Menu Planning and Production, Adult, Manual, Training Resource, Food Analysis, Cookbook
Source: School Food Service Foundation

3 Copies

Title: Portion Control: A Team Effort
Media: Video Tape
Audience: Food Service Personnel
Pub. Date: 1978
Description: Essential training for every worker in all food service operations. Introduces the basic economics affecting jobs and careers. Motivates teamwork and conscientious attitude toward controlling cost. Demonstrates proper techniques for measuring, weighing, and serving food. This video also stresses following instructions and measuring precisely. Though the video may be vintage, the message is still contemporary-standardization makes sense for every person involved in food service.
Length: 12 minutes
Number of Copies: 1
Classifications: Food Preparation and Presentation, Food Service Equipment, Food Service Management, Adult, Video Tape, Training Resource
Source: National Educational Media

1 Copy

Title: Practical Tips for Healthy School Meals I
Media: Video Tape
Audience: School Food Service Personnel and Management
Pub. Date: 1998
Description: Chef Jeff Simpson focuses on school food service history and modern school food service. Chef Jeff displays the components of a well-stocked school kitchen including specific descriptions of equpment for portioning, serving, weighing and measuring. Chef Jeff also discusses record keeping and the use of standardized recipes. This video contains excellent information appropriate for the beginning food service employee or professional. The presentations are very detailed and lengthy. Because the presenter speaks slowly, keeping the attention of viewers is a concern. Advise to stop the video and demonstrate the activity to keep up the pace.
Length: 72 minutes
Number of Copies: 1
Classifications: Food Service Equipment, Food Production and Presentation, Video Tape, Adult
Source: Texas Nutrition Education and Training Program

1 Copy

Title: Quality Measures for Georgia's School Nutrition Program
Media: Manual
Audience: School Food Service Managers
Pub. Date: 1997
Description: A complete guide for the successful operation of any school nutrition program. The information presented can be used to assist managers in training employees and managing the facility. Subject areas included are organizational managment, human resources, training, financial management, marketing, nutrition education, menu management, procurement, food production, sanitation, food safety, facilities, and equipment. Truly an all-in-one resource for school nutrition program managers.
Length: 13 Chapters plus appendix
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Equipment, Human Resource Management, Marketing, Food Production and Presentation, Menu Planning and Production, Purchasing, Financial Management, Nutrition Education, Training Resource, Manual, Food Service Management
Source: School and Community Nutrition Program, Georgia Dept. Education

1 Copy

Title: Quantity Food Preparation: Stadardizing Recipes and Controlling Ingredients, Third Edition
Media: Book, paperback
Audience: Food Service Workers and Management, grades 12+
Pub. Date: 1993
Description: Intended as a resource for students studying production controls in foodservice, Quantity Food Preparation presents the topics of recipe standardization, ingredient control, computer applications in production, and the metric system is an easy to read format. Adjusting recipes and making a standardized format for recipes is discussed at length. Computer applications in recipe standardization are also touced on. The set-up and control of an ingredient room and basic HACCP principles are presented. Conversions between metric and english systems of measurement are given. A glossary of terms, appendices of conversion charts, and finally a self-assessment quiz round out the book.

Great for those who want to get a handle on recipes standardization and other forms of production control in food service operations. However, the computer application information may be of little use due to its dated nature.
Length: 38 pages
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Safety and Sanitation, Menu Planning and Production, Purchasing, Food Service Equipment, Financial Management
Source: ADA

1 Copy

Title: School Foodservice Management for the 21st Century - 5th Edition
Media: Book, hardcover
Audience: School Food Service Workers, Food Service Managers, Dietitians, Adults grades 12+
Pub. Date: 1999

Description:A very thorough reference, School Foodservice Management for the 21st Century touches on every aspect of operating a school foodservice program. The regulations of the USDA and development of USDA child nutrition programs is detailed across time. Financial management, nutritional requirements, menu planning, human resource management, and orgazational structure are discussed at length. Food safety and procurement procedures as well as food service equipment selection and computerization are eludated. Marketing to both the community and students is presented as is contract management. A glossary of terms and index round out the piece. Overall, this resource is well researched, presented, and will be a standby of any school foodservice operation.

Length: 452 pages
Number of Copies: 2
Classifications: Adult, Secondary, Elementary, Middle School, Marketing, Human Resource Management, Menu Planning and Production, Purchasing, Special Diets, USDA and Federal Program Regulations, Food Service Equipment, Food Preparation and Presentation, Food Safety and Sanitation, Food Service Management, Book, Financial Management, Training Resource
Source: inTeam Associates

2 Copies

Title: The New Design Handbook for School Food Service
Media: Manual
Audience: Food Service Management
Pub. Date: 1997
Description: User friendly handbook which provides information on how to get started with food service design. Covers renovations, equipment needs, additions, and new constructions with detailed descriptions of each team members role. A must have for the food service manager faced with a design project.
Length: 12, 10-20 page chapters
Number of Copies: 1
Classifications: Food Service Equipment, Food Service Management, Manual, Adult
Source: National Food Service Management Institute

1 Copy

Title: The New Professional Chef
Media: Book, hardcover
Audience: Culinary Professionals, Food Servic Personnel and Managment
Pub. Date: 1996
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this book. Make sure to note the newer version (found at www.mypyramid.gov) and its improvements when using as a resource.

A essential resource for any food service professional, The New Professional Chef outlines everything from the history of the profession to healthy cooking methods in exacting detail. Bright, colorful photgraphs are used in step-by-step instructions for preparing every food under the sun. Round that out with 708 pages of stock recipes and you have a book any chef would be proud to own.
Length: 1190 pages
Number of Copies: 1
Classifications: Cookbook, Adult, Food Preparation and Presentation, Food Service Equipment, Menu Planning and Production
Source: The Culinary Institute of America

1 Copy

Title: USDA Recipes for School
Media: Book and CD-ROM
Target Audience: School Foodservices
Pub. Date: 2006
Description: Breakfast Burrito with Tomato Salsa, Tabouleh, Chicken Stir-Fry, Baked Cajun Fish, and Vegetable Chili are just a few of the more than 150 standardized recipes developed by USDA. The recipes are designed to help you serve quality meals to your young customers.
Time/length: 61 pages
Number of Copies: 1
Classifications: CD-ROM with Leaders Materials/Manuals, Cookbook, Food Analysis, Food Preparation and Presentation, Food Safety and Sanitation, Food Service Equipment, Food Service Management, Menu Planning and Production, Nutrition Education, Adult
Source: USDA

1 Copy

Title: Using Equipment Safely and Efficiently
Media: Video Tape with Four Lesson Curriculum in Manual
Audience: Food Service Personnel and Management
Pub. Date: 2002
Breakfast Lunch Training (BLT) module provides education resources for food service professionals to teach staff about equipment. Manual includes four lessons with teacher instructions and activities. Topics range from equipment choice, use, and maintenance to employee safety around equipment. Includes 32-minute video and PowerPoint® Presentation.
Length: 32 minute video, 156 page manual
Number of Copies: 1
Classifications: Food Service Equipment, Food Service Management, Adult, Video Tape and Leader's Manual/Materials
Source: National Food Service Managment Institute Published 2002.

1 Copy

Title: Working SAFE: Accident Prevention in Child Nutrition Programs
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
Classifications: Food Service Management, Training Resource, Video Tape with Leader's Manual/Materials, Food Service Equipment, Other, Adult
Source: National Food Service Management Institute

1 Copy