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: 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: 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

A Place of Our Own provides parents and child care providers with information to help young children develop social, emotional and cognitive skills that children will need arriving in kindergarten. Topics include exercise, healthy eating, preventing obesity, sleep, diabetes, asthmas & more. Also includes 9 fun activities can do with children.

1 Copy

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

1 Copy

Title: American Dietetic Association Complete Food and Nutrition Guide-2nd Edition
Media: Book, hardcover
Audience: Adult Consumers
Pub. Date: 2002
Description: "Old Food Guide Pyramid and Dietary Guidelines Disclaimer" The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) and the Dietary Guidelines for Americans are used in this book. Make sure to note the newer versions and their improvements when using as a resource.

"Straight from the horses mouth" so the saying goes. That's exactly what you'll find in this second iteration of the ADA's Complete Food and Nutrition Guide; nutrition information from the professionals that know it best. Everything you've wanted to know about food and nutrition is covered from fad diets to dietary fiber. Every stage of life is addressed and many helpful tips are given to make eating healthy easier. Go ahead, sit down and take a peek, the wealth of information inside these pages is invaluable to you and your family's health.
Length: 658 pages
Number of Copies: 1
Classifications: Nutrition Education, Adult, Food Analysis, Culture and Nutrition, Special Diets, Book
Source: American Dietetic Association

1 Copy

Title: American Dietetic Association Guide to Healthy Eating for Kids
Media: Book
Target Audience: Preschool-Grade 6, Adults, Educators
Pub. Date: 2002
Description: Written with the full support of the American Dietetic Association, the American Dietetic Association Guide to Healthy Eating for Kids arms you with practical skills to make sure your kids are eating right even when they're not under your roof. Jodie Shield and Mary Catherine Mullen are mothers, as well as registered dietitians with more than twenty years of professional experience in childhood nutrition. Their five-star system offers hands-on advice on how to turn eating dilemmas into fun, nutritionally educational opportunities. Whether your child is a breakfast skipper, an unreasonable eater, a lunch trader, or even a snack-a-holic, you'll find fast, real-life solutions for transforming eating habits, including:
Banishing brown bag boredom; Secrets of successful family meals; Smart snacks for hungry kids; The top nutrition mistakes parents make; Fueling your grade-schooler for fitness; The principles of menu planning;
Breakfast basics for busy families; Teaching smart nutrition to your young athlete; Developing a gold-star feeding relationship with your child.
Time/length: 228 pages
Number of Copies: 1
Classifications: Early Childhood, Elementary, Middle School, Adult, Children's Activities and Projects, Food Preparation and Presentation, Menu Planning and Production, Nutrition Education, Book
Source: John Wiley and Sons, Inc.

1 Copy

Title: Ask Sofia About Food Safety
Media: Videotape
Target Audience: Secondary School/Adult
Pub. Date:1996
A humorous program that provides important safety tips for purchasing, storing, preparing and serving food. Ask Sofia About Food Safety covers how to reheat leftovers, avoid cross contamination, choose meats, effectively store food, and proper ways of cooking to minimize food borne illness.
Time/Length: 12 minutes
Number of Copies: 3
Classifications: Food Safety and Sanitation, Secondary, Adult, Video Tape
Source: KNB Productions

3 Copies

Title: Basic Skills for Foodservice Workers: Practical Math
Media: Video Tape and Discussion Guide
Audience: Food Service Personnel
Pub. Date: 1989
Description: Uses scales, containers and different types of food such as milk, vinegar and flour to define weight and capacity. Shows how to use measuring spoons, cups, ladles, scoops and other measuring utensils. Explains how to use a balance beam scale or baker's scale, and the importance of precision in measuring. Shows examples of how measurement terms and concepts are applied.
Length: 15 minutes
Number of Copies: 1
Classifications: Training Resource, Video Tape with Leader's Manual/Materials, Adult, Food Service Equipment, Food Preparation and Presentation
Source: Vocational Media Associates

1 Copy

Title: Basics: Fruits and Vegetables
Media: Video
Target Audience: Educators, Grades 7-12, Adult
Pub. Date: 2001
Description: Chef Paulette Mitchell demonstrates preparing fruits and vegetables, including selection, as well as cooking methods. Recipes and teaching materials included.
Time/length: 16 minutes
Number of Copies: 1
Classifications: Adult, Cookbook, Food Preparation and Presentation, Middle School, Secondary, Training Resource, Video and Worksheets
Source: Learning ZoneXpress

1 Copy