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

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

Title: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 1 Skin Deep
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Skin Deep teaches media literacy skills to help your students decode media messages about food, eating, weight, and body image. Your students will learn to carve their own path by rejecting external influences on their self-esteem, accepting themselves as they are, and being true to themselves. Some of the issues talked about within this first series are: ways advertisers manipulate their audiences, how media sends conflicting messages, how the standards of beauty are constantly changing, and how it is important to have tolerance of one's self and others.
Time/length: 29 minutes
Number of Copies: 1
Classifications: Middle school, Secondary, Training Resource, Classroom Curriculum, Culture and Nutrition, Marketing, Children's Activities and Projects, DVD, Video and Manual
Source: Comprehensive Health Education Foundation

1 Copy

Title: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 2 Energy for Action
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Energy for Action teaches youth to take action to challenge the many obstacles to healthy eating. It showcases how your students can influence their schools, communities, and one another so that healthy food choices are the norm instead of the exception. Some of the issues talked about within this second series are: fighting the influence of major soft drink companies on our schools, teaching kids about the entire food cycle, seed to table,informing kids about unhealthy food choices at school, and striving to bring healthy food into low-income neighborhoods.
Time/length: 29 minutes
Number of Copies: 1
Classifications: Middle School, Secondary, Training Resource, Classroom Curriculum, Culture and Nutrition, Nutrition Education, Marketing, Food Analysis, Children's Activities and Projects, DVD, Video and Manual
Source: Comprehensive Health Education Foundation

1 Copy

Title: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 3 The Perfect Machine
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: The Perfect Machine shows your students that activity doesn't just have to be exercise. It empowers them to go out and find the types of activity they love. Your students will become invested in the idea that activity is important to a healthy lifestyle, both physically and emotionally. Some of the issues talked about within this third series are: how activity creates community; how it is about finding an activity you like; not just about going to the gym; how there are many ways to be healthy; it is not being perfect; and how everyone has a different body and every kind of body has it's own advantages.
Time/length: 26 minutes
Number of Copies: 1
Classifications: Middle School, Secondary, Training Resource, Classroom Curriculum, Culture and Nutrition, Marketing, Children's Activities and Projects, DVD, Video and Manual
Source: Comprehensive Health Education Foundation

1 Copy

Title: FUEL-Getting Youth Fired Up about What Their Culture Feeds Them:
Session 4 Taking on the World
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Taking on the World shows teens how the world affects them and how powerful they can be in effecting change. It shows them that their individual choices influence the world around them, and that they have the ability to initiate change through their individual and group choices. Your students will be inspired to take action on the issues they care about. Some of the issues talked about within this fourth series are: how to teach their friends what they are really getting when they eat fast food; how to explain how the media distorts images of women; and how to become active in your local and state government to help implement change.
Time/length: 24 minutes
Number of Copies: 1
Classifications: Middle School, Secondary, Training Resource, Classroom Curriculum, Culture and Nutrition, Marketing, Nutrition Education, Children's Activities and Projects, DVD, Video and Manual
Source: Comprehensive Health Education Foundation

1 Copy

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

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: 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