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: 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 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: 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: 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: 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