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
Source: National Food Service Management Institute

1 Copy

Media: Manual
Augience: Adult
Decription: A tool to assist LEA, school nutrition directors & Mgr, state agencies in preparing job descriptions & performance appraisals for school nutrition mgrs, establishing personnel standards or certification requirments, & developing curriculum materials for professional development for school nutrition managers.
Copies: 1

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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

Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A follow-up set from the original 10-Minute Lessons for training food service staff about the importance of safety and sanitation. This program was designed for busy cafeteria managers who don't have a lot of time to spend on training employees. This set of materials contains 15 lessons that are divided into three categories: Safety, Foodborne Illness, and HACCP. Each lesson has a content overview, behavioral objectives, estimate of time needed, materials list, and script. Several lessons have handouts, which can be copied and distributed or made into transparencies.
Length: 3, approx. 40 page Sections
Number of Copies: 4
Source: 5 Star Child Nutrition Task Force

4 Copies

Title: No Time to Train? 10 Minute Lessons for School Food Service
Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1996
Description: *Old Dietary Guidelines Disclaimer*The old versions of the Dietary Guidelines for Americans is used in this resource. Make sure to note the newer version of these guidelines available at www.health.gov/dietaryguidelines/ when using as a resource.
Designed for managers to train their staff. This resource consists of a collection of twelve 10-minute lessons for training food service staff. Each lesson includes a content overview, behavioral objectives, estimates of preparation time, materials list, script and graphics. The lessons are divided into five categories including customer service, interpersonal skills and communication, menus and meal patterns, nutrition education and production.
Length: 5, 10-15 page Chapters
Number of Copies: 6
Classifications: Food Service Management, Adult, Training Resource
Source: 5 Star Child Nutrition Task Force

6 Copies

Media: Manual/ Instructer's Guide
Audience: Food Service Workers, Food Service Management
Pub. Date: 2010
Description: This instructor's manual features activities for teaching food safety to workers. Includes materials needed list for each activity as well as a detailed breakdown of time required for each activity during each session. Handouts and answers are given. Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004. Covers microorganisms, clean vs. sanitary, preventing foodborne illness, and HACCP.
Length:5 sessions, 1-3 hours in length, 101 pages
Number of Copies: 1
Source: National Food Service Management Institute

2 Copies