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 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

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: 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