A food-systems consultant and designer advises school districts that want prosperous food service programs to adopt big-business methods. Successful commercial operations hire top food-service consultants and designers to get the most from their space, equipment, and labor. Commercial enterprises are concerned with efficient utilization of plant and labor and periodically conduct seminars where other professionals show slides, give lectures, and have demonstrations to keep employees up-to-date on what is happening in the industry. Some form of centralization is necessary if a school district wishes to provide a satisfactory food service program. Only in this way can there be uniformity of quality, control of merchandise, standardized recipes and formulas, and employee and customer satisfaction. (Author/MLF)
Notes:
Paper presented at the Annual Meeting of the American Association of School Administrators (107th, Dallas, Texas, February 21-24, 1975); Best copy available
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