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
Audience: School Food Service Personnel and Management, School Administration, and Parents
Pub. Date: 1996
Description: A history of the National School Lunch Program by the American School Food Service Association. Shows how school food service began and where it is today - and the strength behind the ASFSA organization in legislative issues related to school lunch. A perfect video for school foodservice managers, school administration, and interested parents.
Length: 17 minutes
Number of Copies: 1
Source: ASFSA

1 Copy

Title: Controlling Costs in the Food Service Industry
Media: Book, paperback
Audience: Food Service Managers
Pub. Date: 1998
Description: A comprehensive look at the multitude of costs associated with running a food service establishment. Controlling Costs in the Food Service Industry cuts across the wide range of facilities by addressing a wide range of subject areas-control of labor costs, staffing procedures, inventory guages, the budget as a management tool. This book offers a step-by-step tool from which a new manager can keep his/her operation in the black.
Length: 246 pages
Number of Copies: 1
Classifications: Financial Management, Food Service Management, Adult, Book,
Source: inTeam Associates, Inc.

1 Copy

Description: This resource provides recommendations for developing an emergency readiness plan, assessing the situation when a disruption occurs, and providing a designated relief shelter. Comes with video "When Disaster Strikes", forms & CD. Media: VHS w/Leader's Manual/Materials
Audience: Food Service Managers, School Administrators
Pub. Date: 2003
Length: 12 minute video
Number of Copies: 1
Classifications: Food Service Management, Other Adult
Source: National Food Service Management Institute

1 Copy

Title: First Choice: A Purchasing System Manual
Media: Manual
Audience: Food Service Personnel and Management, Child Nutrition Professionals
Pub. Date; 2002
Description:Reference manual provides child nutrition professionals with a resource to guide procurement procedures. Second edition updates procurement information and integrates food safety information to assist purchaser in establishing procedures to assure receipt of a safe product. Includes steps in purchasing, regulations, market place environment, product movement, bid units, specifications, brand approval, obtaining prices, monitoring cost, product testing, receiving and storage, and purchasing cooperatives. Revised 2002.
Length: 291 pages
Number of Copies: 1
Classifications: Purchasing, Food Service Management, Menu Planning and Production, Manual, Adult
Source: National Food Service Management Institute

1 Copy

Title: Food Defense: Developing a Biosecurity Management Plan
Media: Video Tape with DVD and CD containing Excel and pdf documents
Audience: School Food Service Employees
Pub. Date: 2004
Description: This comprehensive resource will help your school food service facility become ready to deal with the threat of bioterrorism. Keeping food from being tampered with will keep your employees and customers safe. Biosecurity is an issue that will be at the forefront of issues in the future. Developing a biosecurity management team, plan, and keeping these updated are all discussed in the video/dvd. The included cd contains checklists and forms (as digital files) that can aid in developing a biosecurity plan.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Management, Adult, Video Tape with Leader's Manual/Materials, CD-ROM, DVD

1 Copy

Media: DVD
Audience: Food Service Managers
Pub. Date: 2006
Description: The United States has one of the safeest food supplies in the world. However, the threat of terrorism has changed the face of many industries including that of food preparation and service. We have become increasingly aware that a deliberate act to contaminate the food supply coould have catastrophic effects. That's why keeping our food supply safe in a foodservice operation is a top priority. This educational video can help train mangers on: the types of threatening agents, assessing potential risks, writing a plan for emergencies, training employees on the plan, and forming an emergency plan.
Length: 18 minutes
Number of Copies: 1
Source: South Dakota State University Cooperative Extension Service

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: Food Service Assistant...You Are Important
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Management
Pub. Date: 2004
Description: Breakfast Lunch Training (BLT) module focuses on the important role of the food service assistant and the skills needed to achieve School Nutrition Program goals. Contains four lessons averaging 30 minutes each. Includes BLT course manual and movie clips containing introduction and closing segments and four parts related to each lesson topic. Each part provides content essential to achieving the two objectives of each lesson. Great for showing your employees their worth in relation to the lives of the students.
Length: 33 minute video, 158 page manual
Number of Copies: 1
Classifications: Food Service Management, Adult, Video Tape with Leader's Manual/Materials
Source: National Food Service Management Institute

1 Copy

Title: Food Values of Portions Commonly Used, 18th Edition
Media: Book
Target Audience: Educators, Food Service Employees, Grades 10-12, Adults
Pub. Date: 2005
Description: Now completely updated for the 18th Edition, this best-selling classic continues to supply authoritative data on the nutrient content of foods in a quick, easy-to-use reference book. The book's main table reflects the current food supply, listing more than 8,000 common foods, and contains data on nutrient content, organized by food groups. Supplementary tables provide data for lesser-known food components.
Time/length: 452 pages
Number of Copies: 1
Classifications: Adult, Classroom Curriculum, Food Analysis, Food Service Management, Nutrition Education, Secondary, Book
Source: Lippincott, Williams, and Wilkins

1 Copy

18 minute customer service training video. Key learning points: service, attitude, consistency and teamwork.
Number copies: 1 VHS

4 Copies

Title: How to Write and Conduct Effective Performance Appraisals (Vol. 1,2, & 3)
Media: Video Tape
Audience: Managers
Pub. Date: 92
Description: This is a three-segment video series of a live seminar by Jimmy Calano. The main focus of the series is how to use performance appraisals to help employees develop and improve in the workplace. Volume One discusses the role of appraisals, how appraisals identify skills and personalities, traditional methods of appraisals, and designing an appraisal format. Volume Two includes keeping track of performance throughout the year, using employee self-appraisals, understanding major performance areas and summarizing appraisals with a performance improvement plan. Volume Three emphasizes evaluation biases, motivating employees and identifying new ways to improve performance of long-time employees.
Length: 3, 65-85 minute videos
Number of Copies: 1
Classifications: Food Service Management, Adult, Video Tape, Training Resource
Source: Career Track Publications

1 Copy

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: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A follow-up set from the original 10-Minute Lessons for training food service staff about the importance of safety and sanitation. This program was designed for busy cafeteria managers who don't have a lot of time to spend on training employees. This set of materials contains 15 lessons that are divided into three categories: Safety, Foodborne Illness, and HACCP. Each lesson has a content overview, behavioral objectives, estimate of time needed, materials list, and script. Several lessons have handouts, which can be copied and distributed or made into transparencies.
Length: 3, approx. 40 page Sections
Number of Copies: 4
Source: 5 Star Child Nutrition Task Force

4 Copies

Media: Series of Training Modules with Video Tape and DVD
Audience: School Food Service Personnel
Pub. Date: 2004
Description: Offer versus Serve is a training manual for school districts to use with their schools. It contains training packets for traditional food-based, enhanced food-based, and nutrient standard menu planning. It also contains a resource pack with a reference guide, a CD of print materials, and a film overview of each menu-planning option in VHS and DVD formats.
Length: 3 training Modules with approx. 10 minute video clip each
Source: Team Nutrition/ USDA

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