Catering by schools fulfills many functions
1987
McFadden, J.
School food service operations can provide a valuable service to students, teachers, administrators and staff, and the community through catering. Guidelines for school food service catering are outlined in this continuing education article for American School Food Service Association members. The following considerations in planning a catering operation are discussed: 1) need for the operation, 2) staff involvement, 3) accounting system set-up, 4) plans approval, 5) time, 6) service, 7) promotional activities, and 8) equipment needs. Sample events are suggested for students (pizza parties, proms, graduation); school faculty and support staff (retirement luncheons, board meetings, buffet style picnics); and non-school activities (wedding receptions, conventions, association meetings). Practical suggestions are provided for deciding on menu selections, costing recipes, and setting appropriate fees for services. Test questions and instructions for applying for certification credit are included.
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