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: 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

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

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

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: USDA Assisted NuMenus School Breakfast/School Lunch
Media: Manual
Audience: School Food Service Personnel and Management
Pub. Date: 1996
Description: Assisted NuMenus is designed for those school food authorities who want to use a nutrient-based approach but do not have the computer capability or the degree of access to technical support necessary to independently conduct NuMenus. The workbook contains cycle menus, standardized recipes, preparation methods, food product specifications, and weighted nutrient analyses. Schools that choose to use the model in its entirety can be assured that they are meeting USDA's nutrition standards. This workbook contains all the necessary information to produce 5 weeks of breakfast and lunch meals. In each of the workbook's six sections, you will find handy easy-to-use tables or lists to help you manage food production, prepare recipes, purchase ingredients, and measure the nutrient content of your meals. The sections are: cycle menus, food production records, prep and pull lists, NuMenus recipes, food product specifications, and nutrient analyses.
Length: 6 sections, 20-80 pages in length
Number of Copies: 1
Classifications: Menu Planning and Production, USDA and Federal Program Regulations, Manual, Adult, Cookbook
Source: USDA

1 Copy

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