The School Food Service Book of Lists
1985
Zaccarelli, H.E.
Successful management techniques for school food service managers and supervisors are highlighted. The topics discussed include: 12 ways to develop a continuing customer/student acceptance program for school lunches; 7 key questions for evaluating a food service purchasing system; 10 advantages and 4 disadvantages of centralized purchasing; 4 advantages and 5 limitations of using a central food storage facility; 12 principles for improving food service staff performance; 12 principles for food budget management by preventing waste; 12 principles of good planning; and 13 pointers for improving performances as a food service manager.(wz)
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