Louisiana food service training program | Sharing information | Decision making | Writing procedures | Employee training | Performance evaluation | Food merchandising | Promoting school food service | Safety | Sanitation | Nutrition | Planning menus | Food quality | Adjusting standardized recipes | Work schedules | Serving counter plans | Inventory management | Ordering | Receiving | Issuing | Handling money | Property protection | Small equipment selection and equipment maintenance
1985-1994
Abstract: All aspects of school food service management are examined in this comprehensive training program developed by the Louisiana Department of Education and Louisiana Tech University. The training program consists of two phases. Phase I, designed for food service technicians, includes slides, audiocassettes, and written materials. Phase II, designed as a correspondence course for food service managers, consists of print materials only. Written materials accompanying the technician phase of the program provide a copy of the slide script, review worksheets and answer sheets, and sample tests. Materials composing the manager's phase of the program include instructions for using the unit, background information (objectives, information sharing, feedback), learning activities, reviews and answers, and sample tests.
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