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

Title: Cost Control Manual for School Foodservices
Media: Manual
Audience: School Food Service Management
Pub. Date: 1996
Description: Designed to teach school food service director and business manager to control costs and operate a financially successful school foodservice program. Dorothy Pannell is the author. Modules include topics such as financial reports, revenue/income, labor costs, food costs, break-even points, budget, reducting costs, increasing revenues, summary and checklist, and appendices. Several helpful forms for cost control and a glossary of terms are also included.
Length: 185 pages
Number of Copies: 1
Classifications: Financial Management, Food Service Management, Manual, Training Resource, Adult
Source: inTeam Associates, Inc.

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: 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 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: Mid Linc: Unit 3- Food-Environment Connection
Media: Manual, Classroom Curriculum
Audience: Educators, Grades 6-8
Pub. Date: 1995
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this resource. Make sure to note the newer version and its improvements when using.
Mid Linc/Middle Level Interdisciplinary Curriculum 3 units. Mid Linc is designed to integrate core and allied subjects for more meaningful learning; emphasize hands-on, experential learning within a thematic context; foster critical thinking skills, and higher-order thinking; and focus on critical nutrition concerns of pre-adolescents within the context of everyday, real-life personal and societal issues. In unit 3, topics covered are evolution of food packaging, plastics and food, food banks, are you a contaminator?, bacterial, landfills, recycling and you, and throw aways don't go away.
Length: 7, 7-50 page lessons
Number of Copies: 1
Classfications: Nutrition Education, Middle School, Elementary School, Food Safety and Sanitation, Classroom Curriculum, Manual
Source: Penn Sate Nutrition Center

1 Copy

Title: Mid Linc: Unit 2- Growing to the Max
Media: Classroom Curriculum, Leader's Manual
Audience: 6-8th Grades, Educators
Pub. Date: 1995
Description: Mid Linc/Middle Level Interdisciplinary Curriculum 3 units. Mid Linc is designed to integrate core and allied subjects for more meaningful learning; emphasize hands-on, experential learning within a thematic context; foster critical thinking skills and higher-order thinking; and focus on critical nutrition concerns of pre-adolescents within the context of everyday, real-life personal and societal issues. In unit 2, topics covered are food shortages and restrictions, the breakfast cereal experiment, keep on snackin', growing and graphing, what grabs you, and calculating energy balance.
Length: 6, 11-29 page lessons
Number of Copies: 1
Classifications: Nutrition Education, Food Analysis, Elementary School, Middle School, Classroom Curriculum, Manual
Source: Penn State Nutrition Center

1 Copy

Title: Guidelines for Equipment to Prepare Healthy Meals
Media: Manual
Audience: Food Service Managers, Nutrition professionals
Pub. Date:1996
Description:The contents of this manual include results from two phases of a study by NFSMI on the type of preparation equiment needed in schools to produce acceptable meals that meet nutrition standards. Results from equipment research, description of various equipment and special guidelines for each are included in this manual. Report provides guidelines to assist school food service managers in determining the equipment needed to prepare meals that meet nutrition standards and are acceptable to children.
Length:
Number of Copies: 1
Classifications: Food Service Equipment, Food Service Management, Manual, Adult
Source: National Food Service Management Institute

1 Copy

Title: High 5 Lesson Plans: Eat 5 Fruits and Vegetables Every Day
Media: Manual with Lessons
Audience: Educators, Grades 1-5
Pub. Date: 2003
Description: Field-tested and successful! A 10-year study showed this innovative program, developed by the University of Minnesota and Department of Health with funding from the National Cancer Institute, does inspire students to eat more fruits and vegetables. Each of the eight lessons begins with a reproducible comic featuring the High 5 Flyers, a sports team made up of fun fruit and vegetable players. The program focuses on setting and achieving goals that are reinforced by the comics and activities. Includes tasty recipes to go along with each of the High 5 Flyers-be sure to enjoy with your students!
Length: 8 lessons
Number of Copies: 1
Classifications: Elementary School, Nutrition Education, Classroom Curriculum, Manual, Children's Activities and Projects
Source: Learning Zone Express

1 Copy