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| Description | Status | |
 | 52 Cafeteria Promotions that Really Work Title: 52 Cafeteria Promotions that Really Work
Media: Book, harcover Audience: Food Service Managers Pub. Date: 1988 Description: This book is aimed at noncommerial cafeteria businesses that want to increase their participation through a successful promotional campaign. The book is split into two sections. The first deals with the promotion planning process, the implementaiton of the promotion, and measuring results. The second section contains more than 50 examples of successful promotions. Length: 192 pages Number of Copies: 1 Classifications: Marketing, Food Service Management, Adult, Book Source: Aspen Publishing |  1 Copy |
 | A Guide to Centralized Foodservice Systems 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 |
 | All-Star Receiving for Child Nutrition Title: All-Star Receiving for Child Nutrition
Media: Video Tape with Leader's Manual/Materials Audience: School Food Service Personnel and Managers Pub. Date: 1998 Description: A total training guide for school foodservice employees on receiving. Complete with a five section lesson planner, handouts, a video tape, and a mini poster. The five lessons are as follows, flow of food, checks and balances at the back door, freshness check, check it and store it, and Murphy's Law. The video takes the viewer through the exact receiving process, step by step, that should be used by every facility to maintain proper HACCP procedure. This is a great training guide for school foodservice employees to learn the proper method of receiving. Length: 16 minute video, 67 page manual Number of Copies: 1 Classifications: Food Safety and Sanitation, Food Service Management, Adult, Training Resource, Video Tape with Leader's Manual/Materials Source: National Food Service Management Institute | Due Back Sep 29, 2010 Reserve |
| Controlling Costs in the Food Service Industry 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 |
| Cost Control Manual for School Foodservices Title: Cost Control Manual for School Foodservices
Media: Manual Audience: School Food Service Management Pub. Date: 1996 Description: Designed to teach school food service director and business manager to control costs and operate a financially successful school foodservice program. Dorothy Pannell is the author. Modules include topics such as financial reports, revenue/income, labor costs, food costs, break-even points, budget, reducting costs, increasing revenues, summary and checklist, and appendices. Several helpful forms for cost control and a glossary of terms are also included. Length: 185 pages Number of Copies: 1 Classifications: Financial Management, Food Service Management, Manual, Training Resource, Adult Source: inTeam Associates, Inc. | 1 Copy |
| Customer Service It's Up to You!" - Wild About School Lunch Title: Customer Service It's Up to You!" - Wild About School Lunch
Media: Manual Audience: School Food Service Management Pub. Date: 2003 Description: This marketing manual contains excellent ideas for monthly promotion in school food service menus. Designed to help school food service managers market their programs. Note: Many of the resources are from the now updated 5-A-Day program. Please look for new versions from the Fruits and Veggies: More Matters campaign. Length: approx. 20 pages/month Number of Copies: 1 Classifications: Marketing, Food Service Management, Adult, Manual Source: Hamilton County Schools Child Nutrition Programs | 1 Copy |
| Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation Title: Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation
Media: Video Tape with Leader's Manual/Materials Audience: Food Service Managers, School Administrators Pub. Date: 2003 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 on When Disaster Strikes, forms and CD-ROM. Length: 12 minute video Number of Copies: 1 Classifications: Food Service Management, Other, Video Tape with Leader's Manual/Materials, Adult Source: National Food Service Management Institute | 1 Copy |
| Expanding Breakfast 2nd Edition Title: Expanding Breakfast 2nd Edition
Media: Video Tape with Leader's Manaul/Materials Audience: School Food Service Personnel and Management Pub. Date: 2002 Description: This is an excellent self-study manual addressing the common questions and logistics of implementing an alternate breakfast service and provides guidance to make the necessary financial evaluations. Length: 7 minutes, 138 page manual Number of Copies: 1 Classifications: Food Service Management, Adult, Video Tape with Leader's Manual/Materials, Training Resource Source: National Dairy Council and the Child Nutrition Foundation | 1 Copy |
| First Choice: A Purchasing System Manual 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 |
| Focus on the Customer Title: Focus on the Customer: Building a Customer-Focused School Nutrition Program
Media: Video Tape and Leader's Manual/Materials Audience: Food Service Personnel and Management Pub. Date: 2003 Description: Understand who you serve and reap greater customer satisfaction, frequency, and greater returns! Breakfast Lunch Training (BLT) module designed for training school nutrition teams to focus on the customers'wants and needs to develop strategies for achieving satisfied customers and effective programs. Contains seven lessons averaging 75 minutes each, 25-minute video, participant handouts, transparency masters, and PowerPointŪ presentation. Length: 25 minute video, 542 pages Number of Copies: 1 Classifications: Food Service Management, Adult, Video Tape with Leader's Manual/Materials Source: National Food Service Management Institute | 1 Copy |
| Food for Fifty - Eleventh Edition 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 |
| Food Quality Evaluation and Assurance Manual 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 |
 | Food Recovery Program-Ohio County Schools Title: Food Recovery Program
Media: Video Tape Audience: School Administrators and Food Service Managers Pub. Date; 2000 Description: This video tape details a case study of the Ohio County Schools Food Recovery Program and aims to promote such social action programs in other school districts across the country. The merits of food recovery are discussed and include improved community standing, greater community service for students, and less food waste. Though not a professional production, this tape will help a school or district examine its own food production system and possible implementation of a food recovery program. Length: 15 minutes Number of Copies: 1 Classifications: Other, Adult, Video Tape, Food Service Management Source: Ohio County Schools, WV | 1 Copy |
| Food Service Assistant...You Are Important 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 |
| Food Values of Portions Commonly Used, 18th Edition 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 |
| Give'em the Pickle Customer Service Program VHS 18 minute customer service training video. Key learning points: service, attitude, consistency and teamwork.
Number copies: 1 VHS | 4 Copies |
| Go For The Gold With Customer Service in Child Nutrition Title: Go For The Gold With Customer Service in Child Nutrition
Media: Video Tape with Leader's Manual/Materials Audience: School Food Service Personnel and Management Pub. Date: 1994 Description: This is a wonderful program for schools that would like to increase participation through new customer service techniques. This program includes a notebook with handbook for child nutrition professionals and lessons for managers to train staff, VHS videotape, and poster. This program offers some great ideas on how to make a successful school foodservice program. It is divided into four lessons that cover food quality, marketing, communication with your customer, and business strategies and ideas. This program is highly recommended for any school food service facility. Length: 16 minute video, 9 10-15 page lessons Number of Copies: 1 Classifications: Marketing, Food Service Management, Training Resource, Video Tape with Leader's Manual/Materials, Adult Source: National Food Service Management Institute | 1 Copy |
| Guidelines for Equipment to Prepare Healthy Meals 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 |
| Healthwise Quantity Cookbook Title: Healthwise Quantity Cookbook
Media: Book, hardcover cookbook Audience: Adult, Food Service Workers or Management Pub Date: 1990 Description: The Healthwise Quantity Cookbook features a broad spectrum of recipes for quantity food production that are low in fat, cholesterol, sodium, sugar, and calories. Examples are "Savory Unfried Beans" and "Fruit Cup with Strawberry Ginger Sauce." The book also features a section on the dietary guidelines for Americans circa 1990 and compares a "healthwise" menu to a traditional menu in meeting these guidelines. Though the guidelines are outdated by over 15 years, this book still offers valuable strategies to help foodservice facilities reduce the amount of calories, sodium, cholesterol, sugar, and fat. An example is using plain non-fat yogurt as a substitute for part of the sour cream in a recipe. However, the cookbook suggests using margarine (no mention of trans fats) instead of butter thus reflecting its age. Strong, value-added wording is interspersed throughout the book such as "sugar dragon" and "fat demon." The end of the book contains table-tents that can be photocopied for use. This is not recommended though due to the outdated nature of the nutrition information from which they were made. Overall, this cookbook has timeless recipes made healthier but its nutritional recommendations are outdated and reflect a very staunch "the lower the fat, the healthier" viewpoint of the late 1980's. Length:208 Number of Copies: 2 Classifications:Book, Cookbook, Adult, Menu Planning and Production, Food Preparation and Presentation, Food Service Management Source: Center for Science in the Public Interest | 2 Copies |
| How to Write and Conduct Effective Performance Appraisals (Vol. 1,2, & 3) 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 |
| Inventory Management for Child Nutrition Programs Title: Inventory Management for Child Nutrition Programs
Media: Video Tape with Leader's Manual/Materials Audience: Food Service Personnel and Managers Pub. Date: 2000 Description: This training program is comprised of an instructor guide, a reproducible workbook, a VHS videotape, and three mini-posters. It is designed for a food service director or other instructor to educate food service managers. There are four lessons that, all to together, take about seven hours to complete. The first lesson is on organizing for inventory control, this explains the benefits to inventory management, as well as step-by-step methods of receiving and storing. The second lesson is on record keeping. This describes the two types of inventory, physical versus perpetual. The third lesson is on product safety, and the last is on cost control and how controlling inventory can help keep cost down. Length: 24 minute video, 87 page manual Number of Copies: 1 Classifications: Menu Planning and Production, Food Service Management, Adult, Training Resource, Video Tape with Leader's Manual/Materials Source: National Food Service Management Institute | 1 Copy |
| Managing Child Nutrition Programs: Leadership for Excellence 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 |
| Meal Counting and Claiming Training Package Title: Meal Counting and Claiming Training Package
Media: Video Tape with Leader's Manual/Materials Audience: School Food Service Personnel and Managment Pub. Date: 1988 Description: Contains video, manual, and extensive overhead masters. This training package covers requirements for meal counting and claiming sytems, as well as descriptions of example systems in the National School Lunch and School Breakfast Programs. Length: 30 minute video, 55 page manual Number of Copies: 1 Classifications: USDA and Federal Program Regulations, Food Service Management, Training Resource, Video Tape with Leader's Manual/Materials, Adult Source: USDA/FNS | 1 Copy |
| No Time to Train? Lessons on Food Safety and Sanitation Title: No Time to Train? Lessons on Food Safety and Sanitation
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 Classifications: Food Service Management, Adult, Training Resource, Manual, Food Safety and Sanitation Source: 5 Star Child Nutrition Task Force | 4 Copies |
| Now You're Cooking- Trainer Guide 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 |
| Now You're Talking-Good Communication Skills Title: Now You're Talking-Good Communication Skills
Media: Video Tape with Leader's Manual/Materials Audience: Food Service Personnel and Management Pub. Date: 1990 Description:Deals with how those in a work situation communicate with each other, and how to improve the process and the department. Specific barriers to communication in the kitchen are addressed, as are the parts of the communication process; sending, receiving, and understanding. Finally, personality types are discussed, as they apply to kitchen staff. Includes a presenter's guide that gives discussion questions and summary. Note: the evaluation forms and certificates mentioned are not included. Length: 28 minutes Number of Copies: 1 Classifications: Food Service Management, Human Resource Management, Adult, Video Tape and Leaders Manual/Materials Source: Tyson Foods, Inc. | 1 Copy |
| Nutrition 101 Title: Nutrition 101
Media: Manual Audience: School Food Service Personnel and Management Pub. Date: 2005 Description: Nutrition 101: A Taste of Food and Fitness, provides a basic overview of nutrition. The module incorporates a variety of learning activities to engage participants on a personal level. The learning objectives for each lesson are achieved through completion of all lesson components. Lessons are designed to be completed within 30 minutes. The lessons covered are: Nutrition is Important to You!, Tools for Guiding Food Choices, The Energy Nutrients, Vital Vitamins and Might Minerals, Choosing Foods for Health and Taste, and Nutrition Issues in the Media. Powerpoint slide copies are included with the curriculum as is a pre and post test. The Powerpoints can be downloaded from http://www.nfsmi.org/Information/blt2005index.htm. Length: 6, 30 minute lessons Number of Copies: 1 Classifications: Nutrition Education, Food Service Management, Training Resource, Manual, Adult Source: National Food Service Management Institute | 1 Copy |
| Nutrition for the Foodservice Professional Title: Nutrition for the Foodservice Professional
Media: Book, Hardcover Audience: Food Service Personnel and Management Pub. Date: 2004 Description: Textbook format. This is a great introductory resource with the following Chapters: Introduction to Nutrition, Carbohdrates, Lipids: Fats and Oils, Protein, Vitamins, Water and Minerals, Nutrition for Pregnancy, Lactation and the Newborn, Nutrition and Menu Plannng for Children and Adolescents, Nutrition and Menu Planning for Older Adults, Nutrition and Weight Management, Nutrition and Menu Planning for the Athlete, Menu Planning for the Vegetarian, Nutritin and Cardiovascular Disease, Nutrition and Cancer, Marketing a Nutrition Program, Developing Healthy Recipes, and Nutritious Choices at the Bar. This is a great resource to have around in the kitchen when trying to make nutrition based decisions. Length: 576 pages Number of Copies: 1 Classifications: Nutrition Education, Food Service Management, Adult, Book Source: Van Nostrand Reinhold, NY | 1 Copy |
| Offer vs. Serve Title: Offer vs. Serve
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 Number of Copies: 1 Classifications: Food Service Management, DVD, Video Tape with Leader's Manual/Materials, USDA and Federal Program Regulations, Training Resource, Adult Source: Team Nutrition/ USDA | 1 Copy |
| On the Road to Professional Food Preparation Title: On the Road to Professional Food Preparation
Media: Video Tape with Leader's Manual/Materials Audience: Food Service Personnel Pub. Date: 1993 Description: Steps in food preparation are addressed which are considered stops in the journey. These stops include standardized recipes, measures, weights and portion control. These topics outline recipes in detail, provide examples and techniques for weighing and measuring and stress the importance of portion control and equipment for controlling portion size. The video presents information in the format of a journey though food preparation. The manual provides printed information about these topics along with worksheets and activities to enhance learning. In addiion, the manual outlines procedures for recipe adjustment and visual aids to use in training. This is a good resource for training beginning food service employees. Length: 20 minute video, 148 page manual Number of Copies: 1 Classifications: Menu Planning and Production, Food Service Management, Training Resource, Video Tape with Leader's Manual/Materials, Adult Source: National Food Service Management Institute | 1 Copy |
| Portion Control: A Team Effort 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 |
| Quality Measures for Georgia's School Nutrition Program 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 |
| Quantity Food Preparation 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 |
| School Breakfast Toolkit Title: School Breakfast Toolkit
Media: Manual Audience: School Food Service Management, School Administrators and Teachers Pub. Date: 1999 Description: This toolkit helps a school foodservice manger in promoting and operating a School Breakfast Program. The toolkit is organized into three sections: value of breakfast, how to implement a school breakfast program and enhancing school breakfast programs. Each lesson has a content overview, objectives, target audience, estimate of time, materials list and script. Handouts are provided and may be copied and distributed or made into transparencies. Length: 71 pages Number of Copies: 2 Classifications: Food Service Management, Adult, Manual Source: Midwest 5-Star Child Nutrition Task Force | 2 Copies |
| School Foodservice Management for the 21st Century - 5th Edition 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 |
| Target Your Market Title: Target Your Market
Media: Manual Target Audience: Adults, School Food Service Personnel and Management Pub. Date: 1996 Description: A marketing course for school food service programs designed to meet 7 hours of CEU for SNA Certification. Comprehensive guide to making school food service managment marketing savvy and helps in creating an individualized marketing plan step-by-step. Analyzing a target audience, creating audience specific messages, conducting evaluations, marketing tactics, and the financial end of marketing are all covered in detail. Includes multiple activities per section and contains multiple appendices with ideas for generating revenue. Time/Length: 9 sections, with 1-7 activities per section Number of Copies:1 Classifications: Marketing, Food Service Management, Financial Management, Manual, Adults Source: Associated Milk Producers for the School Food Service Foundation | 1 Copy |
| The New Design Handbook for School Food Service 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 |
| The School Food Allergy Program Title: The School Food Allergy Program
Media: Video Tape with Leader's Manual/Materials Audience: School Food Service Managers, School Administrators, School Nurses Pub. Date: 1995 Description: A comprehensive program for managing food allergies at school. This program was created to fill a need for disseminating information about food allergy and anaphylaxis to school officials. Its prupose is to help minimize the risk of anallergic reaction, and to create a plan to aquickly assist the student if a reaction odccurs. Topics covered are: The Role of the School Principal; Food Allergy Basics; Nurse; Teacher; Food Service; and Model School Programs. A video "Keep Our Children Safe" is also included with the program. Length: 20 minute video, 11 section manual Number of Copies: 1 Classifications: Other, Food Service Management, Special Diets, Adult, Video Tape with Leader's Materials/Manual, Training Resource Source: The Food Allergy Network | 1 Copy |
| Top Priority--Nutrition Friendly Schools Title: Top Priority--Nutrition Friendly Schools
Media: Video tape Audience: School Food Service Managers, School Administration, Parents, Nutrition Professionals Pub. Date: 2003 *Old Food Guide Pyramid Disclaimer* The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this video. Make sure to note the newer version and its improvements when showing to audiences to prevent confusion. This video was produced by the Wyoming Department of of Education and the USDA's "Team Nutrition" program to promote the School Lunch and School Breakfast programs. It covers the basics of what is considered a "nutrition friendly school" and how to promote a healthy school nutrition environment. The topics of school vending machines, alternatives to using food as a reward in schools, and the rising rates of childhood obesity/type 2 diabetes are discussed (note: statistics are not current). Length: 20 minutes Classifications: Food Service Management, Food Preparation and Presentation, Nutrition Education, Marketing, Culture and Nutrition, Menu Planning and Production, Video Tape Source: Wyoming Department of Education | 1 Copy |
| Training Skills for Manangers Title: Training Skills for Manangers
Media: Manual Audience: School Nutrition Managers Pub. Date: 1996 Description: TSM is a training course designed to enhance or improve the training skills of managers. Especially recommended for managers who will be teaching O.N.E. Consists of 15 one-hour lessons that present basic training concepts in easy-to-use and easy to remember segments. Length: 15, 5-10 page lessons Number of Copies: 1 Classifications: Training Resource, Food Service Management, Adult Source: Georgia Department of Education | 1 Copy |
| USDA Recipes for Schools 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 |
| Using Equipment Safely and Efficiently 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 PowerPointŪ 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 |
| Using Offer vs Serve in the School Meals Initiative Title: Using Offer vs Serve in the School Meals Initiative
Media: Manual Audience: School Food Service Personnel and Management Pub. Date: 1998 Description:This manual goes into all of the details of the Offer vs Serve Program under the National School Lunch and Breakfast Program. The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a reimbursable meal under the OVS option. The manual is divided into 10 sections, with the first 3 sections discussing OVS within each of three menu planning systems: (1) traditional meal planning; (2) enhanced meal planning; and (3) nutrient standards menu planning. The remaining sections of the guide include resources to assist in training food service personnel, case study exercises on making food choices, a sample letter to students explaining the Offer Versus Serve option, and a chart comparing the three menu planning systems. Space is included for individual districts to insert sections on money handling, the meal counting system, and hints for implementing their system. Length: 82 pages Number of Copies: 1 Classifications: USDA and Federal Program Regulations, Menu Planning and Production, Food Service Management, Food Preparation and Presentation, Financial Management, Training Resource, Manual, Adult Source: Team Nutrition (Alaska, Idaho, Nevada, Washington, and the USDA Western Regional Office) | 1 Copy |
| Using Standardized Recipes Title: Using Standardized Recipes
Media: Video Tape Audience: Food Service Personnel Pub. Date: 1962 Description: How to interpret and use standardized commercial recipes. Includes the necessity for advanced planning, precautions in substituting ingredients, conversion of weights and measures, and proper techniques for cooking and preparation. Portion control is emphasized. Several differnet types of recipes are presented. This video is an oldie but a goodie-illustrating the importance of using standardized recipes in quantity food service. Length: 10 minutes Number of Copies: 1 Classifications: Food Preparation and Production, Food Service Management, Adult, Video Tape, Menu Planning and Production, Training Resource Source: National Educational Media, Inc. | 1 Copy |
| What You Do Makes Cents! Title: What You Do Makes Cents!
Media: Training manual with overheads Audience: Food Service Personnel and Management Pub. Date: 2001 Description: Self-contained teaching units designed to be used with School Food Service production staff to implement cost control efforts to maintain a finacially sound structure. Contains handouts, overheads, and activity sheets that address break-even analysis, just-in-time methods of production, and portion control among others. Length: 10 activities and 28 overhead visuals along with a 12 page script Number of Copies: 1 Classifications: Food Service Management, Financial Management, Purchasing, Training Resource, Manual, Adult Source: Ohio Department of Education Child Nutrition Services | 1 Copy |
| Working SAFE: Accident Prevention in Child Nutrition Programs 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 |
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