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: Controlling Costs in the Food Service Industry
Media: Book, paperback
Audience: Food Service Managers
Pub. Date: 1998
Description: A comprehensive look at the multitude of costs associated with running a food service establishment. Controlling Costs in the Food Service Industry cuts across the wide range of facilities by addressing a wide range of subject areas-control of labor costs, staffing procedures, inventory guages, the budget as a management tool. This book offers a step-by-step tool from which a new manager can keep his/her operation in the black.
Length: 246 pages
Number of Copies: 1
Classifications: Financial Management, Food Service Management, Adult, Book,
Source: inTeam Associates, Inc.

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: 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: Target Your Market
Media: Manual
Target Audience: Adults, School Food Service Personnel and Management
Pub. Date: 1996
Description: A marketing course for school food service programs designed to meet 7 hours of CEU for SNA Certification. Comprehensive guide to making school food service managment marketing savvy and helps in creating an individualized marketing plan step-by-step. Analyzing a target audience, creating audience specific messages, conducting evaluations, marketing tactics, and the financial end of marketing are all covered in detail. Includes multiple activities per section and contains multiple appendices with ideas for generating revenue.
Time/Length: 9 sections, with 1-7 activities per section
Number of Copies:1
Classifications: Marketing, Food Service Management, Financial Management, Manual, Adults
Source: Associated Milk Producers for the School Food Service Foundation

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

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