Title: 10 Minute B-L-T, Part 1
Number: 1469VLG
Description: Breakfast, Lunch Training for food service managers. Video 1: Recognizing reimbursable school lunches. Video 2: Bearly Bear and His Friends Learn to Like New Foods. Leader's guide included.
Subject: Food service
Topic: School
Resource: Video
Author: National Food Service Management Institute
Year: 1992
Length: Boxed set
Title: 10 Minute B-L-T, Part 2
Number: 1563VLG
Description: Breakfast, Lunch Training for food service managers. Video 1: Marketing Child Nutrition. Video 2: Bearly Bear and His Friends Learn about Dietary Guidelines. Leader's guide included.
Subject: Food service
Topic: School
Resource: Video
Author: National Food Service Management Institute
Year: 1992
Length: Boxed set
Title: 1994 Summer Food Service Program for Children
Number: 1001T
Description: This reference consists of seven sections: Program Administration, Sponsor Eligibility Guidelines, Site Eligibility Guidelines, Sponsor Responsibilities, Site Responsibilities, Reimbursement, and Mandated Documents.
Subject: Food service
Topic: Child
Resource: Reference Manual
Author: Massachusetts Department of Education
Year: 1994
Length: 60 pages
Title: 20-Minute Trainers
Number: 2060T
Description: Ten training lessons for school foodservice employees. Includes Wooing the Teachers, The Real Magic Words, Through their Eyes, Marketing with Coupons, Dealing with Angry or Critical Customers, Signs, Helping Customers become acquainted with your cafteria, Marketing messages, Does this Make Cents? Writing school announcements.
Subject: Food service
Topic: Training
Resource: Manual
Author: Marketing Works
Year: 2000
Length: NA
Title: 52 Cafeteria Promotions that Really Work
Number: 1029T123
Description: An in-depth study of the planning and implementation of promotions for cafeteria food service operations in hospitals, colleges, schools, and corporations. Illustrated.
Subject: Food service
Topic: Merchandising and promotions
Resource: Text
Author: Underwood, Robert F.
Year: 1988
Length: 190 pages
Title: A Menu Planner for Healthy School Meals
Number: 1983T
Description: To help you plan, prepare, serve, and market appealing meals.
Subject: Food service
Topic: School
Resource: Reference Manual
Author: USDA
Year: 1998
Length: NA
Title: A Modern Guide to Foodservice Equipment, Revised Edition
Number: 1326T
Description: Includes the selection, purchase, operation, design, and maintenance of food service equipment.
Subject: Food service
Topic: Facilities - equipment/layout
Resource: Text
Author: Avery, Arthur C.
Year: 1991
Length: 360 pages
Title: Accountability at the Point of Service
Number: 1002VLG
Description: Instructs cashiers how to identify food trays as they relate to USDA regulations. Instructor's manual and exercise workbooks included.
Subject: Food service
Topic: School - customer service
Resource: Video
Author: TV Journal, Inc. Continuing Education Series #103
Year: 1990
Length: 21 minutes
Title: Achieving an Effective Food Service System
Number: 2077M
Description: Diskette containing Powerpoint presentations to accompany Achieving an Effective food Service System resources.
Subject: Food service
Topic: Food service systems
Resource: Diskette
Author: NFSMI
Year:
Length:
Title: Achieving an Effective Food Service System
Number: 2059T
Description: Building Human Resource Management Skills. Topics include Crisis Management, Developing Team Goals, Interviewing, Time Management, Jobs and Multiskilling, Orientation and Retraining, Scheduling, Strategies for Work Environment.
Subject: Food service
Topic: Management
Resource: Manual
Author: NFSMI
Year: 2001
Length: NA
Title: Achieving an Effective Food Service System
Number: 2076V
Description: Video to accompany Achieving an Effective food Service System resources.
Subject: Food service
Topic: Food service systems
Resource: Video
Author: NFSMI
Year:
Length: 15 minutes
Title: Alabama Child Nutrition Programs Design Handbook
Number: 1007T
Description: This addresses the needs of both the designers and users of food service facilities in schools.
Subject: Food service
Topic: School
Resource: Report
Author: National Food Service Management Institute
Year: 1994
Length: N/A
Title: Applied Foodservice Sanitation, 3rd Edition
Number: 1010T
Description: A certification course book on food service sanitation.
Subject: Food service
Topic: Sanitation and food safety
Resource: Text
Author: NRA, The Education Foundation
Year: 1985
Length: 340 pages
Title: Bacillus Cereus - Food Safe Series
Number: 1013V
Description: Case history: Recreates an incident in which rice has become infected with Bacillus cereus.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research, Inc. PEI
Year: 1990
Length: 10 minutes
Title: Back of the House Series - Introduction to Principles of Purchasing
Number: 1268VLG
Description: Introduction to principles of purchasing in food service operations. Includes leader's guide.
Subject: Food service
Topic: Purchasing and specifications
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1987
Length: 20 minutes
Title: Back of the House Series - Preparation and Handling
Number: 1385VLG
Description: Review of principles of preparation, handling, holding, service, cleaning, and sanitation. Includes leader's guide.
Subject: Food service
Topic: Production
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1987
Length: 20 minutes
Title: Back of the House Series - Receiving and Storage
Number: 1410VLG
Description: Review of receiving and storeroom procedures. Includes leader's guide.
Subject: Food service
Topic: Receiving and storage
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1987
Length: 20 minutes
Title: Belly up to the Bar
Number: 1018T
Description: Handbook for school food service. Shows the food bar as an option for increased sales and fast service.
Subject: Food service
Topic: School - customer service
Resource: Manual
Author: Marketing Works
Year: 1988
Length: 56 pages
Title: Building Better Customer Relations
Number: 2070VLG
Description: A training workshop for school food service employees. Kit includes video, Customer Service: It's Up to You!, participants workbook, instructor guide, 10 transparencies, and props.
Subject: Food service
Topic: Customer service
Resource: Video and Text
Author: Marketing Works
Year: 1995
Length: Boxed set
Title: Building Quality Meals: Standardized Recipes and Portion Control
Number: 1915V
Description: Provides a better understaning of standardized recipes, culinary terms, weighing and measuring, portion control techniques, and recipe modification to prepare quality meals for customers.
Subject: Food service
Topic: Food service
Resource: Video
Author: NFSMI
Year: 2000
Length: 60 minutes
Title: Cafeteria Discipline Video
Number: 1028V
Description: Positive techniques for lunchroom supervision: evaluating and improving the cafeteria environment; managing cafeteria behavior. Boxed set with guide book and two videos.
Subject: Food service
Topic: School
Resource: Video
Author: Teaching Strategies, Inc.
Year: 1995
Length: 45 and 25 min.
Title: Campylobacter - Food Safe Series
Number: 1032V
Description: Case history: Presents the proper techniques to assure that pots and pans are clean and safe for use.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research Inc.
Year: 1990
Length: 10 minutes
Title: CARE: Special Nutrition for Kids
Number: 1035C
Description: Three ringed binder, video, and workbook; takes 1 1/2 hours to view video and complete workbook. The manager should use the workbook as a reference on how to prepare breakfast and lunch for students with special nutrition needs.
Subject: Food service
Topic: School - special needs
Resource: Curriculum
Author: Alabama Child Nutrition Programs
Year: 1993
Length: N/A
Title: Catering to Every Whim
Number: 1037T
Description: A guide to catering sales, administration, and operations.
Subject: Food service
Topic: Catering
Resource: Text
Author: Wiggler, G. Eugene
Year: 1991
Length: 275 pages
Title: Chef's and Foodservice Operator's Guide to Beef - Part 2
Number: 1045V
Description: Beef cuts; food service facts.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Video
Author: Chefs in Training; American Culinary Federation
Year: 1992
Length: 19 minutes
Title: Chefs Creating Lean
Number: 1047S
Description: A six-part program designed to empower culinary professionals to develop low fat menu items for use in restaurant and food service operations.
Subject: Food service
Topic: Fat
Resource: Slides and Guide
Author: American Dietetic Association
Year: 1994
Length: 71 pages
Title: Chef's Handbook
Number: 1046T
Description: Low fat quantity food preparation.
Subject: Food service
Topic: Fat
Resource: Cookbook
Author: American Dietetic Association
Year: 1993
Length: 107 pages
Title: Child and Adult Care Food Program
Number: 1048T
Description: Adult day care handbook on how to meet federal requirements for meal reimbursement under the CACFP.
Subject: Food service
Topic: Elderly
Resource: Text
Author: USDA
Year: 1993
Length: 53 pages
Title: Child Care Recipes - Food for Health and Fun
Number: 1783T
Description: USDA's first new or revised set of recipes for child care since 1979. New recipes (141) reflect recent advances in nutrition knowledge being low in fat, saturated fat, and sodium.
Subject: Food service
Topic: Recipes
Resource: Text
Author: USDA TEAM Nutrition
Year: 1999
Length: 350 pages
Title: Choice Plus
Number: 1559T2
Description: A food and ingredient reference guide to help managers make informed decisions in purchasing for school meals.
Subject: Food service
Topic: Purchasing
Resource: Reference Manual
Author: USDA, NFSMI
Year: 1996
Length: 202 pages
Title: Clostridium Botulinum - Food Safe Series
Number: 1062V
Description: Case history: demonstrates simple, effective techniques to assure that this dangerous bacteria is not present in food.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research Inc.
Year: 1990
Length: 10 minutes
Title: Coaching Knock Your Socks Off Service
Number: 1880T
Description: Coaching techniques to develop employees and improve customer service
Subject: Food service
Topic: Customer service - training
Resource: Text
Author: Zemke, Ron and Kristin Anderson
Year: 1997
Length: 146 pages
Title: Cold is Cool!
Number: 1784V
Description: An interactive workshop designed for school food service. HACCP guidelines are the basis for the training to ensure that milk in school stays cold from delivery through service.
Subject: Food service
Topic: Food safety
Resource: Video
Author: National Dairy Council
Year: 1999
Length: 10 minutes
Title: Commercial Food Equipment Repair and Maintenance Manual, The
Number: 1068T
Description: Equipment and layout. General and preventive maintenance, troubleshooting and recommended spare parts for most major equipment found in food service.
Subject: Food service
Topic: Facilities
Resource: Manual
Author: Graves, Roland E.
Year: 1987
Length: 189 pages
Title: Computer Exploration Kit
Number: 1877V
Description: For food service directors of all levels of expertise and interest in computer use, this kit contains a video, suggests for ways to get started using a computer, helpful resources, nutrient analysis software comparison chart, and vendor-supplied information about nutrient analysis software packages.
Subject: Food service
Topic: Computers
Resource: Video
Author: Pennsylvania DOE and Penn State University
Year:
Length: boxed set
Title: Computer Needs Assessment Manual for the Computerization of School Food Service
Number: 1077T12
Description: Processes for the identification and assessment of needs for the school system, basic information about computer systems, evaluation of vendors, and the implementation process.
Subject: Food service
Topic: Computers
Resource: Text
Author: ASFSA
Year: 1989
Length: 100 pages
Title: Controlling Costs in the Food Service Industry
Number: 1757T
Description: A comprehensive approach for controlling costs in the food service industry. The text is divided into three major areas: understanding and using basic accounting reports; determining revenue and evaluating costs, and using breakeven point analyses and internal controls to ensure financial success.
Subject: Food Service
Topic: Cost Control
Resource: Text
Author: Pannell-Martin, Dorothy, InTeam Associates, Inc.
Year: 1998
Length: 232 pages
Title: Cooking a World of New Tastes
Number: 1782V12
Description: Explores innovative and creative approaches to the production of healthy, tasty, and attractive foods for the school meals programs, with an emphasis on enhancing culinary skills. Offers tips for preparing ethnically diverse recipes. Contains four self-instructional videos and a quick reference guide.
Subject: Food service
Topic: Cooking
Resource: Videos
Author: USDA TEAM Nutrition
Year: 1998
Length: 77 minutes
Title: Cooking for the New Generation
Number: 1806VLG
Description: Storing, cooking, and holding new generation foods. Includes HACCp, training food service assistants, scheduling "just-in-time preparation," and food quality assessment.
Subject: Food service
Topic: Food safety
Resource: Video and Guide
Author: NFSMI
Year: 1997
Length: 19 minutes
Title: Cooperative Purchasing for Child Nutrition Programs
Number: 1788V
Description: A live teleconference (January 26, 1999)
Subject: Food service
Topic: Child Nutrition Programs
Resource: Video
Author: National Food Service Management Institute
Year: 1999
Length: 1:47:36
Title: Cost Control Manual for School Foodservice Directors
Number: 1086T
Description: Cost control for school food service directors. Included are revenue/income, labor and food cost control, financial reports, and budgets.
Subject: Food service
Topic: School - financial
Resource: Manual
Author: Pannell, Dorothy V., Massachusetts Department of Education
Year: 1998
Length: 157 pages
Title: Cost Effective Recipes for Ten to One Hundred
Number: 1087T
Description: Text includes menu development, food costing, recipe production and over 150 recipes for 10 to 100 servings. Includes diabetic exchanges.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: Breeding, Carolyn and Donna Foster
Year: 1989
Length: 222 pages
Title: Costs Associated with Providing School Meals for Children with Special Food and N…
Number: 1088T
Description: Research data concerning costs and labor involved in preparing pureed and ground meals and menu modifications for children with special food and nutrition needs.
Subject: Food service
Topic: School - special needs
Resource: Report
Author: National Food Service Management Institute
Year: 1994
Length: 162 pages
Title: Culinary Hearts Kitchen (Revised)
Number: 1092S
Description: Heart-healthy cooking. Slides included. High school or adult audience.
Subject: Food service
Topic: Heart health
Resource: Curriculum
Author: American Heart Association
Year: 1992
Length: 79 slides
Title: Culinary Nutrition for Food Service Professionals
Number: 1093T12
Description: General overview of various nutrition topics, lifestyle impact on food consumption and production, and nutrition applications in food service.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: Hodges, Carol A.
Year: 1989
Length: 290 pages
Title: Culinary Techniques for Healthy School Meals (Part 1 of 4)
Number: 1516VLG
Description: Part 1 of training session for school food service assistants. Two videos: Introduction to Preparing Healthy School Meals; Preparing Fruits; Preparing Cooked Vegetables; Preparing Salads. Leader's guides included.
Subject: Food service
Topic: Preparation
Resource: Video and guide
Author: National Food Service Management Institute
Year: 1996
Length: 15 minutes each
Title: Culinary Techniques for Healthy School Meals (Part 2 of 4)
Number: 1517VLG
Description: Part 2 of training session for school food service assistants. Two videos: Preparing Meat and Poultry; Preparing Processed Meat Products; Preparing Meat Alternate Main Dishes; Preparing sauces. Leader's guides included.
Subject: Food service
Topic: Preparation
Resource: Video and guide
Author: National Food Service Management Institute
Year: 1996
Length: 15 minutes each
Title: Culinary Techniques for Healthy School Meals (Part 3 of 4)
Number: 1518VLG
Description: Part 3 of training session for school food service assistants. Two videos: Preparing Pasta, Rice, Grains; Preparing Cakes. Leader's guides included.
Subject: Food service
Topic: Preparation
Resource: Video and guide
Author: National Food Service Management Institute
Year: 1996
Length: 15 minutes each
Title: Culinary Techniques for Healthy School Meals (Part 4 of 4)
Number: 1519VLG
Description: Part 4 of training session for school food service assistants. Video: Seasonings for Healthy School Meals. Leader's guide included.
Subject: Food service
Topic: Preparation
Resource: Video and guide
Author: National Food Service Management Institute
Year: 1996
Length: 15 minutes
Title: Culinary Techniques: Cooking with Flair
Number: 1966CD
Description: Preparing fruits, salads and vegetables.
Subject: Food service
Topic: Cooking
Resource: CD
Author: NFSMI
Year: 2000
Length:
Title: Customer Service - It's Up to You!
Number: 1096V
Description: In-service workshop for school food service workers. Focuses on treating students like customers and achieving job satisfaction.
Subject: Food service
Topic: Customer service
Resource: Video
Author: Marketing Works
Year: N/A
Length: 2 hours
Title: Doing More with Less
Number: 1112R
Description: A child nutrition forum which includes the goal of keeping school meal programs alive and well in communities.
Subject: Food service
Topic: Child - nutrition
Resource: Report
Author: Food Research and Action Center
Year: 1983
Length: 39 pages
Title: Effective Food Service Supervisor
Number: 1831T
Description: Written for the front-line supervisor, this practical handbook provides a quick reference for real day-to-day situations.
Subject: Food service
Topic: Management
Resource: Text
Author: Jernigan, Anna Katherine
Year: 1989
Length: 221 pages
Title: Enhancing Productivity in School Food Service, Part I
Number: 1763V
Description: National satellite teleconference. Looks at ways of making food service work easier and operations more efficient. Identifies benefits of improving productivity, problem solving techniques and steps for implementing a productivity program.
Subject: Food service
Topic: Productivity
Resource: Video
Author: National Food Service Management Institute
Year: 1996
Length: 59 minutes
Title: Enhancing Productivity in School Food Service, Part II
Number: 1512VLG
Description: Video of October 30, 1996, satellite seminar on productivity in school food service.
Subject: Food service
Topic: Productivity
Resource: Video
Author: National Food Service Management Institute
Year: 1996
Length: N/A
Title: Fight BAC!
Number: 2075T
Description: Kindergarten through third grade. Includes Fight BAC! Presenter's Guide, BAC-Catcher Game, Fight BAC! Campaign, BAC Talk Newsletter, Fight BAC! Puppet Character, Fight BAC Poster.
Subject: Food service
Topic: Food safety
Resource: Brochures
Author: Partnership for Food Safety Education
Year:
Length: N/A
Title: First Choice, 2nd ed
Number: 1990T
Description: Purchasing reference manual for school food service. Explores technical expertise of business partners, innovative purchasing systems, and use of market research.
Subject: Food service
Topic: School - nutrition
Resource: Reference Manual
Author: National Food Service Management Institute
Year: 2002
Length: 291 pages
Title: Food Buying Guide for Child Nutrition Programs
Number: 2068T123
Description: A guide to help you buy the right amount of food and buy it most economically whether you use one of the food-based or the nutrient standard menu planning approaches.
Subject: Food service
Topic: Food buying
Resource: Refrence Manual
Author: USDA
Year: 2001
Length: NA
Title: Food for Fifty, 10th Edition
Number: 1595T
Description: Comprehensive resource for quantity recipes and technical food production information.
Subject: Food service
Topic: Quantity food production
Resource: Text
Author: Molt, Mary, Ph.D., R.D.
Year: 1997
Length: 674 pages
Title: Food Preparation Study Course, 3rd Edition
Number: 1180C
Description: Quantity preparation and scientific principles in menu planning, food purchasing, receiving and storage, recipe standardization, and food preparation.
Subject: Food service
Topic: Operations
Resource: Curriculum
Author: Iowa Dietetic Association
Year: 1992
Length: 219 pages
Title: Food Presentation
Number: 1848V
Description: Make meals look more appealing with visuals, favors, textures, and various other elements.
Subject: Food service
Topic: Presentation
Resource: Video
Author: Meridian Education Corp.
Year: 1996
Length: 16 minutes
Title: Food Presentation and Display
Number: 1196T
Description: Two hundred seventy-five full color illustrations. Store designs and restaurant concepts that show and sell, and the visual merchandising that attracts customers.
Subject: Food service
Topic: Merchandising and promotions
Resource: Text
Author: Pegler, Martin M.
Year: 1991
Length: 224 pages
Title: Food Quality Evaluation and Assurance Manual for School Foodservice
Number: 1182T
Description: A self-assessment tool and reference guide for school food service managers and directors to help evaluate the quality of food service provided.
Subject: Food service
Topic: School
Resource: Manual
Author: National Food Service Management Institute
Year: 1995
Length: 199 pages
Title: Food Safety for Professionals
Number: 1183T
Description: A reference and study guide on food safety for professionals.
Subject: Food service
Topic: Sanitation and food safety
Resource: Manual
Author: Cody, Mildred McInnes, Mary Keith, and American Dietetic Association
Year: 1991
Length: 101 pages
Title: Food Safety is No Mystery
Number: 1184VLG123
Description: Training program for food service workers. Four modules cover the four critical control points of food safety: sanitation and personal hygiene; safe food preparation; preventing cross-contamination; safe cooling and reheating. Trainer's manual included.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: USDA
Year: 1987
Length: 34 minutes
Title: Food Safety Partnering . . . Made Easy
Number: 1897V
Description: September 26, 2000 video teleconference. Learn how to partner in your community. Real examples of community programs and ideas that work.
Subject: Food service
Topic: Food safety
Resource: Video
Author:
Year: 2000
Length: 2 hours
Title: Food Safety: An Educational Video for Institutional Food Service Workers
Number: 1513V12
Description: Training for institutional food service workers regarding importance of preventing foodborne illness.
Subject: Food service
Topic: Food safety
Resource: Video
Author: FDA
Year: 1996
Length: 10 minutes
Title: Food Safety: Taking Control
Number: 1694V
Description: A three part series about the HACCP food safety system: Understanding the Basics; Going Through the Stages, Cheeseburgers the HACCP Way.
Subject: Food service
Topic: HACCP
Resource: Video
Author: TV Journal
Year: 1998
Length:
Title: Food Sanitation and Safety Study Course, 2nd Edition
Number: 1186C12
Description: Sanitation and safety study course. Included are 16 lessons and study sheets useful for in-service training of food service workers.
Subject: Food service
Topic: Sanitation and food safety
Resource: Curriculum
Author: Koury, Suzanne D.
Year: 1989
Length: 155 pages
Title: Food Service Equipment, 3rd Edition
Number: 1188T
Description: Information involved with remodeling a facility, replacing equipment and/or improving facility efficiency.
Subject: Food service
Topic: Facilities - equipment/layout
Resource: Text
Author: Jernigan, Anna, and Lynne Ross
Year: 1989
Length: 150 pages
Title: Food Service Facilities and Equipment - Food Safe Series
Number: 1189V
Description: Provides information about the layout, design, and sanitation of facilities and equipment.
Subject: Food service
Topic: Facilities - equipment/layout
Resource: Video
Author: Professional Research Inc., PEI
Year: 1990
Length: 9 minutes
Title: Food Service Facilities Planning, 2nd Edition
Number: 1190T
Description: Food service facilities planning.
Subject: Food service
Topic: Facilities - equipment/layout
Resource: Text
Author: Kazarian, Edward A.
Year: 1983
Length: 300 pages
Title: Food Service Management Study Course
Number: 1191C
Description: This course is designed for self-study by persons employed in food service management, or as a training aid; basic information on management related to all areas of a food service department.
Subject: Food service
Topic: Training
Resource: Curriculum
Author: Gilmore, Shirley
Year: 1990
Length: 190 pages
Title: Food Service Operations Planning and Control
Number: 1192T
Description: Covers various aspects of food service: menu planning, purchasing, costing, budgeting, productivity, and payroll analysis.
Subject: Food service
Topic: Operations
Resource: Text
Author: Powers and Powers
Year: 1984
Length: 372 pages
Title: Food Service Planning Layout and Equipment, 3rd Edition
Number: 1193T
Description: Covers all aspects of layout and equipment in food service planning.
Subject: Food service
Topic: Facilities - equipment/layout
Resource: Text
Author: Kotschevar, Lendal and Margaret Terell
Year: 1986
Length: 550 pages
Title: Food-Service Equipment
Number: 1834V
Description:
Subject: Food service
Topic: Equipment
Resource: Video
Author: CEV Multimedia
Year:
Length: 27 minutes
Title: Foodservice Organizations - A Managerial Systems Approach, 2nd Edition
Number: 1198T
Description: Comprehensive coverage of food service management systems.
Subject: Food service
Topic: General
Resource: Text
Author: Spears, Marian
Year: 1991
Length: 500 pages
Title: Food-Service Tools
Number: 1835V
Description:
Subject: Food service
Topic: Equipment
Resource: Video
Author: CEV Multimedia
Year:
Length: 28 minutes
Title: Fuel for Excellence, 2nd Edition
Number: 1200T
Description: Booklet of FRAC's guide to school food service expansion.
Subject: Food service
Topic: School - elementary
Resource: Manual
Author: Food Research and Action Center
Year: 1990
Length: 102 pages
Title: Get Ready, Get Set, Go for Quality Service
Number: 1919T
Description: Training module designed for school food service managers to use with employees. Defines and describes value-added productivity, preparation of items using a batch process, and customer service. Includes ready-to-use food production and production comparison forms, 80-page manual, and 14-minute video.
Subject: Food service
Topic: Training
Resource: Boxed set
Author: NFSMI
Year: 1996
Length: Boxed set
Title: Gold Plan, The
Number: 1209T
Description: Nutrition information and recipes for low fat vegetarian cafeteria meals and educational materials for hospitals, schools, and businesses.
Subject: Food service
Topic: Vegetarian
Resource: Text
Author: Physicians for Responsible Medicine
Year: 1993
Length: N/A
Title: Great Food for Great Numbers
Number: 1214T
Description: Quantity food cookbook includes over 400 recipes for breakfast, lunch, dinner, and special event themes.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Cookbook
Author: Dawson, Hannelore
Year: 1991
Length: 543 pages
Title: Guide for Purchasing Foodservice Equipment
Number: 1922T
Description: Presents a decision-making process and critical pathway approach to purchasing conventional foodservice production equipment. Addresses issues related to new construction renovation and replacements.
Subject: Food service
Topic: Equipment
Resource: Text
Author: NSFMI
Year: 1998
Length: 304 pages
Title: Guide to LunchPower!
Number: 1291T1234
Description: A guide to healthy school lunches. Low fat and reduced sodium food choices for elementary students. Includes a five-week cycle menu with recipes.
Subject: Food service
Topic: School - elementary
Resource: Manual
Author: Snyder, M. Patricia, University of Minnesota, Beef Council
Year: 1991
Length: 109 pages
Title: Guidelines for Equipment to Prepare Healthy Meals
Number: 1219R
Description: Equipment and its relationship to the preparation of school meals that meet the Dietary Guidelines. Evaluating and planning food production units.
Subject: Food service
Topic: School - nutrition
Resource: Manual
Author: National Food Service Management Institute
Year:
Length: N/A
Title: HACCP Food Safety Manual, The
Number: 1596T
Description: Help in implementing a HACCP food management system or an HACCP training program.
Subject: Food service
Topic: Food safety
Resource: Text
Author: Loken, Joan
Year: 1995
Length: 312 pages
Title: HACCP for Food Service - Recipe Manual and Guide, 1st Edition
Number: 1220T
Description: A recipe manual and guide for implementing HACCP food safety procedures in food service operations.
Subject: Food service
Topic: Food safety
Resource: Text, recipes
Author: LaVella, Barbara, and Jacqueline Bostic
Year: 1994
Length: 245 pages
Title: HACCP for Food Service - Recipe Manual and Guide, 2nd Edition
Number: 1597T
Description: Recipes and flow charts incorporate the latest information and practices for food safety in operations.
Subject: Food service
Topic: Food safety
Resource: Text
Author: LaVella, Barbara, and Jacqueline Bostic
Year: 1997
Length: 310 pages
Title: Handling Emergencies
Number: 1232VLG
Description: Real life emergency situations to prepare food service employees for actual crisis. Examples included are armed robbery, bar fights, and encountering an operation that has been burglarized. Leader's guide included.
Subject: Food service
Topic: Training
Resource: Video
Author: National Restaurant Association
Year: 1993
Length: 12 minutes
Title: Health and Pleasure at the Table
Number: 1233T
Description: Discusses consumers' expectations and relationship to food. Helps food producers, distributors, restaurateurs, and nutritionists change consumer attitudes and steer them toward appropriate food choices.
Subject: Food service
Topic: Marketing
Resource: Text
Author: Dube, Laurette, LeBel, Tougas, and Troche
Year: 1994
Length: 340 pages
Title: Healthful Menus and Recipes
Number: 1751C
Description: Basic information for caregivers of children over two years of age in the Child and Adult Care Food Program. Includes nutrition, food safety, menu planning, activities, and recipes.
Subject: Food service
Topic: Recipes - child
Resource: Curriculum
Author: Pennsylvania Department of Education
Year: N/A
Length: 90 pages
Title: Healthwise Quantity Cookbook
Number: 1234T12
Description: Cookbook includes more than 200 recipes for cafeterias and restaurants. Recipes yield 50 portions and each contains nutrient analysis.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Cookbook
Author: Turner and Aronowitz
Year: 1990
Length: 208 pages
Title: Healthy Cooking for Kids
Number: 1236V
Description: Breakfast Lunch Training contains manual and video designed to introduce new techniques and refine traditional methods resulting in the creation of healthier, great tasting meals that meet USDA School Meals Initiative goals.
Subject: Food service
Topic: Child - nutrition
Resource: Video, manual
Author: National Food Service Management Institute
Year: 1995
Length: 30 minutes
Title: Healthy Cuisine for Kids Workshop
Number: 1580C-PM-R
Description: Workshop manual to help program administrators improve nutritional quality and acceptability of school meals through food techniques that implement the principles of the Dietary Guidelines for Americans. Includes recipe manual and participant's manual.
Subject: Food service
Topic: Child - nutrition
Resource: Curriculum
Author: National Food Service Management Institute
Year: 1995
Length: 276 pages
Title: Healthy Edge 2000 - Participant Manual
Number: 1769T12
Description: This ten-hour workshops will help you assess current food service programs, make necessary changes, and prepare for challenges and opportunities. Will help you deal effectively with issues such as changing demographics, increasing school enrolments, and rising costs. Focuses on nutrition education and assists all school food service professionals in offering healthy, appealing meals that satisfy children's dietary needs.
Subject: Food service
Topic: Nutrition - child
Resource: Text
Author: ASFSA, Amanda Dew Manning and Associates, Inc.
Year: 1998
Length: 159 pages
Title: Healthy EDGE in Schools, The
Number: 1238VLG
Description: EDGE stands for Eating, Dietary Guidelines, and Education. The video will help build a school and community team that will make the Dietary Guidelines part of school policy. Leader's guide included.
Subject: Food service
Topic: School - Dietary Guidelines
Resource: Video
Author: ASFSA, U. S. Public Health Service, and DHHS
Year: 1991
Length: 15 minutes
Title: Healthy Food for Shelters and Soup Kitchens
Number: 1240C
Description: Basic and preventive nutrition for providers of food for the homeless. Meal planning, food safety.
Subject: Food service
Topic: Shelters
Resource: Curriculum
Author: UMass Medical Center, Central Mass. Dietetic Association et al
Year: 1992
Length: 97 pages
Title: Healthy School Meals Training
Number: 1638C
Description: Training package to give instructors guidance when presenting lessons on Food Based Menus, NuMenus and Assisted NuMenus, Dietary Guidelines, Standardized Recipes, Food Procurement, Menu Planning, Nutrient Databases and Software, Nutrient Analysis, and Marketing Healthy School Meals.
Subject: Food service
Topic: School meals - nutrition
Resource: Text
Author: USDA
Year: 1995
Length: 7 sections
Title: Hearty School Lunch - Menus Manual
Number: 1248T12
Description: For school food service directors. Pre-planned menus provide effective and easy way to introduce low-fat/low-cholesterol meals in schools.
Subject: Food service
Topic: School - production
Resource: Manual
Author: American Heart Association
Year: 1992
Length: 164 pages
Title: Hearty School Lunch - Resources Manual
Number: 1249T12
Description: Provides food service manager with information necessary to implement the Hearty School Lunch Program in the cafeteria and school.
Subject: Food service
Topic: School
Resource: Manual
Author: American Heart Association
Year: 1992
Length: 17 sections
Title: Hepatitis A - Food Safe Series
Number: 1251V
Description: Case history: steps that need to be followed to prevent hepatitis from infecting prepared food.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research Inc.
Year: 1990
Length: 10 minutes
Title: Housekeeping and Pest Control - Food Safe Series
Number: 1254V
Description: Explains the hazards posed by the most common pests; how to eliminate them from the food service environment.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research Inc.
Year: 1990
Length: 10 minutes
Title: How to Manage a Restaurant or Institutional Foodservice, 3rd Edition
Number: 1257T
Description: Management operations for restaurants and institutional food service. Illustrated.
Subject: Food service
Topic: Operations
Resource: Text
Author: Stokes, John W.
Year: 1977
Length: 390 pages
Title: Impact of Food Procurement on Implementation of Dietary Guidelines for Americans…
Number: 1262T
Description: Conference proceedings; the impact of food procurement on the implementation of the Dietary Guidelines in Child Nutrition Programs.
Subject: Food service
Topic: Purchasing and specifications
Resource: Report
Author: National Food Service Management Institute
Year: 1992
Length: 229 pages
Title: Introduction to Foodservice, 9th Edition
Number: 2057T
Description: Basic, comprehensive coverage of the food service administration field, including principles applicable to all types of food service organizations.
Subject: Food service
Topic: General
Resource: Text
Author: Payne-Palacio, June, and Monica Theis
Year: 2001
Length: 597 pages
Title: Inventory Management
Number: 1923T
Description: Module designed for school food service directors to use in training managers. Four lessons focus on the general principles of inventory management: Organization for Inventory Control, Record Keeping, Product Safety, and Cost Control. Module includes instructor guide, workbook, 24-minute videotape and wall charts.
Subject: Food service
Topic: Training
Resource: Module
Author: NFSMI
Year: 2000
Length: N/A
Title: Issues and Trends in Foodservice Management
Number: 1271T
Description: Significant trends for today's child nutrition program operators: branding, alternative service styles, marketing, remodeling, promotions.
Subject: Food service
Topic: School
Resource: Report
Author: National Food Service Management Institute
Year: 1995
Length: 22 pages
Title: It Takes More Than Books for Students to Learn: It Takes Breakfast
Number: 1780V12
Description: A companion to the Meeting the Challenge manual. Shows how increased school breakfast participation can generate more revenue while also positively benefiting student performance.
Subject: Food service
Topic: School breakfast
Resource: Video
Author: Dairy Max, Inc., ASFSA
Year: 1996
Length: 5.5 minutes
Title: It's a Dog's World
Number: 1272V
Description: Shows healthcare professionals the mandate for patient satisfaction. Demonstrates vast contrasts between good and bad patient service.
Subject: Food service
Topic: Customer service
Resource: Video
Author: CRM Films
Year: 1993
Length: 18 minutes
Title: It's Your Serve
Number: 1274V
Description: This video helps school food service personnel improve their customer service and marketing skills. Uses humorous, real life examples. One ASFSA continuing education unit.
Subject: Food service
Topic: School - customer service
Resource: Video
Author: Tyson Foods, Inc.
Year: 1993
Length: N/A
Title: Keys to Excellence CD-ROM
Number: 1765CD
Description: Companion piece for the Keys to Excellence allows you to track and compare your program using the Keys standards on an ongoing basis via your computer. It automatically scores your performance and allows you to see how you are doing compared to the last time the assessment was completed.
Subject: Food service
Topic: School - nutrition
Resource: CD-ROM
Author: ASFSA
Year:
Length: N/A
Title: Keys to Excellence: Standards of Practice for Nutrition Integrity
Number: 1764T
Description: Standards of practice extensively field tested, the Keys to Excellence is designed to assist schools in achieving nutrition integrity goals at the administrative, management, and operational levels and defines the national standards for providing quality programs and nutrition education for students.
Subject: Food service
Topic: School - nutrition
Resource: Text
Author: ASFSA
Year: 1995
Length: 43 pages
Title: Kitchen Safety, #104
Number: 1282V
Description: Includes instructor's manual and exercise workbooks dealing with kitchen safety issues (knives, power equipment).
Subject: Food service
Topic: Kitchen safety
Resource: Video
Author: TV Journal, Inc.
Year: 1990
Length: 20 minutes
Title: Knife Care: Selection, Sharpening, Sanitation and Safety
Number: 1754V
Description: Gives tips on selecting the best knives, how to sharpen, clean, and use them safely. Also discusses the different parts of the knife and what they do.
Subject: Food Service
Topic: Knife care
Resource: Video
Author: Food and Beverage Institute
Year: 1998
Length: 30 minutes
Title: Knife Skills: Vegetable Cuts
Number: 1755V
Description: Discusses knife selection, knife-holding techniques, and knife care. Identifies names of different cuts used on vegetables and demonstrates how to make a number of cuts while using proper safety techniques and care.
Subject: Food Service
Topic: Knife skills
Resource: Video
Author: Food and Beverage Institute
Year: 1998
Length: 23 minutes
Title: Leadership Development for Managers
Number: 1956C
Description:
Subject: Food service
Topic: Leadership development
Resource: Boxed Set
Author: NSFMI
Year: 2001
Length: 7 manauls, 1 video 1 disk
Title: Lessons on Meat
Number: 1286T
Description: Up-to-date information on beef, veal, pork, lamb, and deli/prepared meats.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: National Live Stock and Meat Board
Year: 1991
Length: 50 pages
Title: Making Food Healthy and Safe for Children
Number: 1650T
Description: A guide for home day care providers for meeting the nutrition standards in National Health and Safety Performance Standards: Guidelines for Out-of-Home Child Care Programs.
Subject: Food service
Topic: Child feeding
Resource: Manual
Author: HRSA
Year: 1998
Length: 86 pages
Title: Managing Security
Number: 1560V
Description: Dramatizes strategies and techniques for managers and employees to use to prevent burglary and other disturbances in food service operations. Gives techniques on preventing situations that could lead to incidents and demonstrates how to react if an emergency should occur.
Subject: Food service
Topic: Training
Resource: Video
Author: National Restaurant Association
Year: 1993
Length: 20 minutes
Title: Managing the Media
Number: 1305VLG12
Description: Concepts of marketing school food programs and developing public relations programs. Leader's guide included.
Subject: Food service
Topic: Merchandising and promotions
Resource: Video
Author: ASFSA
Year: 1989
Length: 20 minutes
Title: Marketing Strategies for the Food Service Manager
Number: 1308VLG
Description: Features ASFSA members as part of a panel discussion on marketing trends and ideas. Goals are increased participation and increased profit. Leader's guide included.
Subject: Food service
Topic: School - marketing
Resource: Video
Author: TV Journal, Inc.
Year: 1990
Length: 20 minutes
Title: Math for Life and Food Service
Number: 1949T
Description: Text and practical applications to teach intermediate-level math skills that are used daily in the food service industry. Topics include: unit conversion, reading charts and graphs, checking account management, understanding food costs and supplies management.
Subject: Food service
Topic: Math
Resource: Text
Author: Gudmundsen, Lynn
Year: 2002
Length: 198 pages
Title: Meal Counting and Claiming Training Package
Number: 1313V
Description: Includes video, manual, training package, lesson plans, script, transparencies, and pre- and post-tests with answer sheets and case studies.
Subject: Food service
Topic: School
Resource: Video
Author: USDA, FNS
Year: 1991
Length: 46 minutes
Title: Meal Pattern Requirements and Offer vs. Serve Training Package
Number: 1314V
Description: This training package covers requirements for meal patterns and offer vs. serve in school meals programs. Included are manual, video, pamphlet, instructor's guide, pre- and post-tests, script.
Subject: Food service
Topic: School
Resource: Video
Author: USDA, FNS, Child Care Division
Year: 1990
Length: 41 minutes
Title: Meal Service Study Course
Number: 1315T
Description: Basic information to help food service staff in nursing facilities improve the overall nutritional status as well as make mealtime a positive experience.
Subject: Food service
Topic: Elderly
Resource: Manual
Author: Iowa Dietetic Association, Monica Larsen, Carlene Russell
Year: 1991
Length: 93 pages
Title: Meeting the Challenge
Number: 1768T
Description: Addresses the growing need for financial management skills as food service professionals strive to operate Child Nutrition Programs with greater efficiency.
Subject: Food service
Topic: Financial management
Resource: Text
Author: ASFSA
Year:
Length:
Title: Meeting the Challenge
Number: 1879T
Description: Provides a step by step approach to analyzing a child nutrition operation to determine potential souces of revenue and to critically evaluate the financial benefits of operational changes.
Subject: Food service
Topic: Financial management
Resource: Text
Author:
Year: NA
Length: NA
Title: Menu Design: Merchandising and Marketing, 4th Edition
Number: 1322T
Description: Gives creative ideas on designing restaurant menus. Also discusses production strategies, marketing, and economics. Illustrated.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: Seaberg, Albin G.
Year: 1991
Length: 200 pages
Title: Menu Planning Project
Number: 1323T
Description: Results of Massachusetts school menu preference study and menu planning project to meet nutritional parameters and Dietary Guidelines.
Subject: Food service
Topic: School - production
Resource: Manual
Author: Stalker Institute, Patricia Luoto, Ed.D., Patricia Plummer, Ph.D., Mass. DOE
Year: 1994
Length: 125 pages
Title: Menu Solutions
Number: 1606T
Description: Quantity recipes for regular and special diets.
Subject: Food service
Topic: Food service - quantify foods
Resource: Text
Author: Frank, Sandra, and Robert Baker
Year: 1996
Length: 760 pages
Title: More 20-Minute Trainers
Number: 2050T
Description: Eight training lessons for school foodservice employees. Includes Head 'em up! Move 'em out!, What's in a Name?, The Power of Praise, Make the Principal Your Pal, Free and Reduced Kids, Getting Parents to be Partners, Team Players, and First Impressions.
Subject: Food service
Topic: Training
Resource: Manual
Author: Marketing Works
Year: 2001
Length: NA
Title: More than You Thought: Child Nutrition Programs
Number: 1050V
Description: The Business of School Food service: concentrates on the need to operate school cafeterias as a commercial business. Welcome to Child Nutrition: concentrates on general program requirements and is intended to dispel misconceptions about school food programs.
Subject: Food service
Topic: School - financial
Resource: Videos (2)
Author: University of New York; State Dept. of Education
Year: 1992
Length: 14 and 17 min.
Title: National School Lunch Meal Pattern Requirements, Eligibility Guidance
Number: 1335T
Description: Eligibility requirements for the National School Lunch meal pattern.
Subject: Food service
Topic: School
Resource: Reference Manual
Author: USDA
Year: 1990
Length: 3 sections
Title: New Design Handbook for School Food Service
Number: 1925T
Description: Provides up-to-date guidelines for designing or improving food service areas. Covers traffic flow considerations, efficient kitchen layouts, and essential equipment requirements.
Subject: Food service
Topic: Food service
Resource: Text
Author: NFSMI
Year: 1997
Length: 212 pages
Title: New Professional Chef, The, 6th Edition
Number: 1744T
Description: An excellent reference explaining the cooking principles and fundamental preparation techniques needed by any student of cooking. Includes kitchen safety, knife handling, nutrition and healthy cooking, equipment, and over a thousand recipes.
Subject: Food service
Topic: Recipes - food preparation
Resource: Text
Author: Culinary Institute of America
Year: 1996
Length: 1167 pages
Title: No. E. coli In My Kitchen
Number: 2064T
Description: This book is an everyday guide on preventing foodborne illness at home. The guidelines are based on a federally mandated food safety program (HACCP) and have been modified for home use. Topics include "Meet the Bugs," handwashing and temperature control, HACCP, supermarket, food storage, food safety in restaurants and day care, food to go, pot lucks and bake sales, and food technology.
Subject: Food service
Topic: Food safety
Resource: Text
Author: Nutrition Development Systems
Year: 2001
Length: 141 pages
Title: Now You're Cooking
Number: 1839T
Description: This seven-hour cuinary workshop is created especially for kitchen/production staff and managers. The program is designed to teach creative new approaches to recipe modification and menu "thinning" using a variety of methods including USDA commodities.
Subject: Food service
Topic: Heathy meal
Resource: Participant's Manual
Author: School Food Service Foundation
Year: 1998
Length: N/A
Title: Now You're Talking
Number: 1340V
Description: Examines the skills and benefits of good communication as they relate to school food service employees. Approved for one hour of ASFSA continuing education units.
Subject: Food service
Topic: Communication
Resource: Video
Author: Tyson Foods, Inc.
Year: 1990
Length: 16 minutes
Title: Nutrient Analysis - Processed Commodities 1997-98
Number: 1543T
Description: Nutrient analysis of processed commodity foods for the 1997-98 school year.
Subject: Food service
Topic: School - purchasing and specs
Resource: Reference Manual
Author: MSFSA
Year: 1997
Length: N/A
Title: Nutrient Standard Menu Planning Training Manual
Number: 1641T
Description: Nutrient Standard Menu Planning training manual.
Subject: Food service
Topic: School meals
Resource: Manual
Author: Cutler, Mary Jo, and Stalker Institute
Year: 1997
Length: 64 pages
Title: Nutrition for the Food Service Professional
Number: 1360T
Description: General overview of nutrition topics. Marketing nutrition in food service and menu planning are discussed.
Subject: Food service
Topic: Nutrition
Resource: Text
Author: Drummond, Karen Eich
Year: 1989
Length: 450 pages
Title: Nutrition for the Foodservice Professional, 3rd Edition
Number: 1611T
Description: A practical, how-to book tailored to the needs of current and future food service, hospitality, and culinary professional.
Subject: Food service
Topic: Nutrition
Resource: Text
Author: Drummond, Karen Eich
Year: 1997
Length: 621 pages
Title: Nutrition Guidance for Child Nutrition Programs
Number: 1914T
Description: Offers practical guidance to help food service professionals, and others in the education community, provide sound nutrition for America's children.
Subject: Food service
Topic: Child Nutrition Programs
Resource: Text
Author: USDA
Year: 1992
Length: 60 pages
Title: On the Road to Professional Food Preparation
Number: 1370TV12
Description: For the school food service manager to provide training for new employees or review for other employees. Four one hour lessons on each: The Recipe; Weights and Measures; Portion Control; Recipe Adjustment; pre- and post-test are included.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Manual, Video
Author: National Food Service Management Institute
Year: 1993
Length: 20 minutes
Title: Pantry Pointers
Number: 1372C
Description: Food pantry safety, nutrition and recipes.
Subject: Food service
Topic: Food pantries
Resource: Text
Author: Sahyoun, Nadine, Linnea Hagberg
Year: 1992
Length: N/A
Title: Play With Your Food
Number: 1901T
Description: Increase the eye-appeal of your food presentation with these simple, creative and amusing garnishes.
Subject: Food service
Topic: Food presentation
Resource: Text
Author: Elffers, Joost
Year: 1997
Length: 110 pages
Title: Preventing Theft
Number: 1387VLG
Description: Teaches employees how to react when faced with three common types of theft: internal, customer, and external. Leader's guide included.
Subject: Food service
Topic: Training
Resource: Video
Author: National Restaurant Association
Year: 1993
Length: 17 minutes
Title: Problems and Solutions for Child Nutrition Programs
Number: 1389T
Description: How food service operators across the country overcame obstacles to their programs. Examples to increase effectiveness of school foods programs.
Subject: Food service
Topic: School
Resource: Report
Author: Problems and Solutions
Year: 1994
Length: 61 pages
Title: Productivity in Food Service
Number: 1391T123
Description: This book demonstrates the scientific approach to work simplification.
Subject: Food service
Topic: Work simplification
Resource: Text
Author: Robertson, Lynne N.
Year: 1991
Length: 90 pages
Title: Professional Chef's Knife Kit
Number: 1974T
Description: All about knives and other basic culinary tools. Includes cutting techniques for many foods.
Subject: Food service
Topic: Knife skills
Resource: Text
Author: Culinary Institute of America
Year: 2000
Length: 141 pages
Title: Professional Chef's Techniques of Healthy Cooking, 2nd ed.
Number: 1963T
Description: Healthy cooking principles together with almost 400 recipes with nutritional analysis.
Subject: Food service
Topic: Recipes, healthy cooking
Resource: Text
Author: Culinary Institute of America
Year: 2000
Length: 580 pages
Title: Professional Chef's Techniques of Healthy Cooking, The
Number: 1392T
Description: Three hundred easy to follow recipes with information on how to boost food's vitamin, mineral, and fiber content while limiting calories, fat, salt, and sodium.
Subject: Food service
Topic: Nutrition
Resource: Cookbook, text
Author: Culinary Institute of America
Year: 1993
Length: 614 pages
Title: Professional Food Preparation, 2nd Edition
Number: 1393T
Description: Principles of food preparation are reviewed as they are applied to procedures followed in large kitchens. Explains proper use and care of kitchen equipment and equipment requirements for different kitchens.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: Terrell, Margaret E.
Year: 1979
Length: 741 pages
Title: Providing for the Special Food and Nutrition Needs of Children
Number: 1394T
Description: This study was planned to determine the requirements for special diets and diet modifications of children with special needs attending schools that provide USDA-funded meals.
Subject: Food service
Topic: School - special needs
Resource: Report
Author: National Food Service Management Institute
Year: 1993
Length: 65 pages
Title: Public Relations and School Food Service
Number: 1395T12
Description: A handbook for planning public information programs.
Subject: Food service
Topic: School
Resource: Handbook
Author: ASFSA
Year: 1976
Length: 40 pages
Title: Purchasing for Quality in School Food Service Today
Number: 1396VLG123
Description: Thirty-five food service directors from around the country discuss their experiences in purchasing. Includes a companion workbook. ASFSA and ADA continuing education credits.
Subject: Food service
Topic: School - purchasing
Resource: Video
Author: DWJ Television
Year: 1993
Length: 55 minutes
Title: Quality Receiving Practices for Healthy School Meals
Number: 1789V
Description: October 28, 1998 teleconference
Subject: Food service
Topic: Child Nutrition Programs
Resource: Video
Author: National Food Service Management Institute
Year: 1998
Length: 1 hour
Title: Quantity Food Production, 3rd Edition
Number: 1544T
Description: Basic techniques, standards, and principles of food production.
Subject: Food service
Topic: Production (quantity food)
Resource: Text
Author: Kotschevar, Lendal H., Ph.D.
Year: 1988
Length: 492 pages
Title: Quantity Food Purchasing, 4th Edition
Number: 1407T
Description: Principles of quantity food purchasing.
Subject: Food service
Topic: Purchasing and specifications
Resource: Text
Author: Kotschevar, Lendal H., Ph.D.
Year: 1994
Length: 600 pages
Title: Quantity Recipes for School Food Service
Number: 1926T
Description: A classic reference for school food service. Contains about 150 recipes, each standardized for both 50 and 100 servicngs and includes a nutrient analysis.
Subject: Food service
Topic: Recipes
Resource: Text
Author: USDA
Year: 1998
Length:
Title: Quantity Vegetarian Recipes - Volume 1
Number: 1486T
Description: Recipes in this booklet are lacto-ovo vegetarian and are based on the philosophy of the Seventh Day Adventist Church.
Subject: Food service
Topic: Vegetarian
Resource: Manual
Author: Cummings, George C.
Year: 1979
Length: 240 pages
Title: Receiving and Storing Food Safely - Food Safe Series
Number: 1411V
Description: This program outlines the vital procedures for inspection and storing food.
Subject: Food service
Topic: Receiving and storage
Resource: Video
Author: Professional Research, Inc.
Year: 1990
Length: 8 minutes
Title: Report on Indicators and Evidence of Achievement for Nutrition Integrity Standards
Number: 1414T
Description: This report summarizes the procedures used in developing and validating the indicators and evidence of achievement for Nutrition Integrity Standards and presents the results.
Subject: Food service
Topic: Nutrition Integrity Standards
Resource: Report
Author: National Food Service Management Institute
Year: 1994
Length: 63 pages
Title: Retaining your Foodservice Employees
Number: 1417T
Description: Identifies what today's employees want out of their jobs: interesting work, respect, trust. Second in a series.
Subject: Food service
Topic: Employee motivation
Resource: Text
Author: Drummond, Karen Eich
Year: 1992
Length: 210 pages
Title: Safe Food Handling
Number: 1419V
Description: Safe food handling in preparation and service.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: TV Journal, Inc.
Year: 1990
Length: 20 minutes
Title: Salmonella (Eggs) - Food Safe Series
Number: 1422V
Description: Case history: illustrates the proper method for preparation and storage of eggs.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research, Inc.
Year: 1990
Length: 10 minutes
Title: Salmonella (Meats) - Food Safe Series
Number: 1423V
Description: Case history: examines an outbreak of salmonella food poisoning which occurred in 1985.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research, Inc.
Year: 1990
Length: 10 minutes
Title: Sanitation in Food Preparation and Serving
Number: 1424VLG
Description: Designed for school food service personnel. Uses procedures and controls that carry out food safety principles in preparing and serving food. Instructor's manual included.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: TV Journal, Inc. Continuing Ed Series #101
Year: 1990
Length: 20 minutes
Title: School Food and Nutrition Service Design Manual
Number: 1802T12
Description: A guide for school food service designers, administrators and supervisors to plan food service, production, serving and dining areas.
Subject: Food service
Topic: Facility design
Resource: Manual
Author: Maryland State Department of Education
Year: 1996
Length: 103 pages
Title: School Food Service Management, 4th Edition
Number: 1426T12
Description: Covers all aspects of school food service management. Illustrated.
Subject: Food service
Topic: School
Resource: Text
Author: Pannell, Dorothy
Year: 1990
Length: 265 pages
Title: School Foodservice Industry External Environmental Scan
Number: 1770T
Description: Contains the latest demographic trends and facts affecting the foodservice industry including dietary guidelines technology, economic factors, and a breakdown of the market and industry. A must for planning and budgeting.
Subject: Food service
Topic: Planning and budgeting
Resource: Text
Author: ASFSA
Year:
Length:
Title: Serving It Safe: A Manager's Tool Kit
Number: 1899C
Description: A multimedia course that will help you keep your kitchen clean, safe, and sanitary . . . And your meals healthy!
Subject: Food service
Topic: Food safety
Resource: Text
Author: USDA
Year: 1996
Length: 239 pages, 6 disks
Title: Serving Safe Food Series (1st Edition): Cleaning and Sanitizing
Number: 1061VLG
Description: Shows the importance of cleaning and sanitizing in a food service operation. Leader's guide included.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1991
Length: 20 minutes
Title: Serving Safe Food Series (1st Edition): Introduction to Food Safety - Employee Health and Hygiene
Number: 1130VLG
Description: Introduces food safety by illustrating the importance of preventing foodborne illness. Reinforces employees' personal responsibility for proper hygiene. Leader's guide included.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1991
Length: 20 minutes
Title: Serving Safe Food Series (1st Edition): Safe Foodhandling - Preparation and Service
Number: 1420VLG
Description: Illustrates the flow of food from storage to preparation to service to the customer. Examines food preparation methods crucial to maintaining food safety. Leader's guide included.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1991
Length: 20 minutes
Title: Serving Safe Food Series (1st Edition): Safe Foodhandling - Receiving and Storage
Number: 1532V
Description: A training video for new employees or for employees who need to polish specific skills. Explains temperature danger zones, receiving procedures, proper storage practices.
Subject: Food service
Topic: Receiving and storage
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1991
Length: 20 minutes
Title: Serving Safe Food Series (2nd Edition): Introduction to Food Safety
Number: 1570VLG
Description: Dramatizes the basic causes of foodborne illness and provides the strategies and techniques for employees to use to prevent its outbreak in any type of food service operation. Leader's guide included.
Subject: Food service
Topic: Food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 10 minutes
Title: Serving Safe Food Series (2nd Edition): Managing Food Safety
Number: 1571VLG
Description: A practical approach to HACCP. Outlines the basic techniques for managers to use when implementing a HACCP food safety system.
Subject: Food service
Topic: Food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 20 minutes
Title: Serving Safe Food Series (2nd Edition): Personal Hygiene
Number: 1572VLG
Description: Outlines the basic techniques for employees to use when handling food -- from proper handwashing and work attire to personal habits.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 10 minutes
Title: Serving Safe Food Series (2nd Edition): Preparation, Cooking, and Service
Number: 1574VLG
Description: Outlines the basic techniques for employees to use when preparing, cooking, holding, and storing food, as well as safely handling leftovers in order to prevent the outbreak of foodborne illness.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 14 minutes
Title: Serving Safe Food Series (2nd Edition): Proper Cleaning and Sanitizing
Number: 1573VLG
Description: The basic techniques for employees to use when cleaning and sanitizing equipment and utensils, as well as handling garbage and solid waste to prevent the outbreak of foodborne illness.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 11 minutes
Title: Serving Safe Food Series (2nd Edition): Receiving and Storage
Number: 1575VLG
Description: The basic techniques for employees to use when receiving and storing food in order to prevent the outbreak of foodborne illness.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Educational Foundation, National Restaurant Association
Year: 1993
Length: 13 minutes
Title: Serving Up Success
Number: 1431T
Description: The purpose of this report is to illustrate how diverse schools across the country have made healthful changes in their lunch programs and won student acceptance.
Subject: Food service
Topic: School
Resource: Report
Author: Public Voice for Food and Health Policy
Year: 1994
Length: 83 pages
Title: Skinny Beef Cookbook
Number: 1432T
Description: Recipes using lean beef.
Subject: Food service
Topic: Heart health
Resource: Cookbook
Author: Bieulunski, Marlys, and Meat Board
Year: 1993
Length: 208 pages
Title: Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd…
Number: 1441T
Description: Contains information on purchasing policies, quality control, and storage and handling procedures.
Subject: Food service
Topic: Purchasing and specifications
Resource: Text
Author: Reed, Lewis
Year: 1993
Length: 692 pages
Title: Staff Development Skills for Networking
Number: 1448C
Description: A series of 1-hour lesson plans for food service staff development.
Subject: Food service
Topic: Training
Resource: Curriculum
Author: Network for Professionals for Staff Development, University of Mississippi
Year: 1990
Length: 60 minutes
Title: Staffing your Foodservice Operation
Number: 1449T
Description: Aid for recruiting, evaluating, selecting, and hiring food service staff. First in a series.
Subject: Food service
Topic: Human resources
Resource: Text
Author: Drummond, Karen Eich
Year: 1991
Length: 200 pages
Title: Standards, Principles, and Techniques in Quantity Food Production, 4th Edition
Number: 1450T
Description: Text discussing all aspects of quantity food production.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Text
Author: Kotschevar, Lendal H., Ph.D.
Year: 1988
Length: 505 pages
Title: Staphylococcus Aureus (Meats) - Food Safe Series
Number: 1451V
Description: Case history: This video illustrates how proper personal hygiene can prevent contamination of meat, and how improper holding temperatures can allow bacterial growth.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research, Inc.
Year: 1990
Length: 10 minutes
Title: Staphylococcus Aureus (Sauces) - Food Safe Series
Number: 1452V
Description: Case history: This recreates a food poisoning incident involving two different sources that occurred in 1983.
Subject: Food service
Topic: Sanitation and food safety
Resource: Video
Author: Professional Research, Inc.
Year: 1990
Length: 10 minutes
Title: Strategies for Success
Number: 1455C
Description: A resource manual for Directors of Child Nutrition Programs addressing the following areas of Child Nutrition Programs: offering healthy foods, teaching nutrition in the classroom, applying nutrition policies, and marketing healthy foods.
Subject: Food service
Topic: School
Resource: Curriculum
Author: California Department of Education
Year: 1995
Length: 448 pages
Title: Target Your Market
Number: 1887T
Description: A program that teaches you how to develop and implement a marketing plan to achieve desired results.
Subject: Food service
Topic: Marketing
Resource: Manual
Author: Associated Milk Produces and School Food Service Foundation
Year: 1994
Length: NA
Title: Target Your Market Presentation Disk
Number: 1888M
Description: PowerPoint presentation to accompany training materials.
Subject: Food service
Topic: Marketing
Resource: Disk
Author: Associated Milk Produces and School Food Service Foundation
Year: 1995
Length: NA
Title: Target Your Market, Trainer's Guide
Number: 1886T
Description: A workshop to train child nutrition program directors and supervisors to develop and implement a custom marketing program for their district. Includes disk with PowerPoint presentation.
Subject: Food service
Topic: Marketing
Resource: Manual
Author: Associated Milk Produces and School Food Service Foundation
Year: 1995
Length: NA
Title: Ten-Minute Lessons for School Food Service: Food Safety & Sanitation
Number: 1929T
Description: Fifteen 10-minute lessons for training food service staff about the importance of food safety and sanitation. Lessons are divided into three categories: Safety, Foodborne Illness, and HACCP.
Subject: Food service
Topic: Training
Resource:
Author: 5-Star Task Force in the USDA Midwest Region
Year: 1998
Length:
Title: Ten-Minute Lessons for School Food Service: No Time to Train
Number: 1930T
Description: Twelve 10-minute lessons for cafeteria managers to train their staff. Topics are divided into five categories: Customer Service, Interpersonal Skills and Communication, Menus and Meal Patterns, Nutrition Education, and Production.
Subject: Food service
Topic: Training
Resource:
Author: 5-Star Task Force in the USDA Midwest Region
Year: 1996
Length:
Title: Tool Kit for Healthy School Meals: Recipes and Training Materials, A
Number: 1471T
Description: Fifty breakfast and lunch recipes for 50 and 100 servings as part of the Healthy Kids Initiative.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Manual
Author: USDA
Year: 1995
Length: 44 pages
Title: Training Food Service Employees
Number: 1472T
Description: This book guides the manager step by step through designing an effective training program.
Subject: Food service
Topic: Training
Resource: Text
Author: LaGreca, Genevieve
Year: 1988
Length: 243 pages
Title: Training Paks: Brakes On; Portion Control
Number: 1644T
Description: Training material for accident prevention and for portion control. Contains leader's guide, overheads, and masters.
Subject: Food service
Topic: Safety - portion control
Resource: Text
Author: Grossbauer Group
Year: 1997
Length: N/A
Title: Trimming the Fat: Modifying School Lunch Menus - Reference Guide
Number: 1477T1234
Description: Contains nutritive values and serving sizes; workbook available separately.
Subject: Food service
Topic: School - fat
Resource: Reference Guide
Author: National Dairy and Food Council
Year: 1991
Length: 27 pages
Title: Trimming the Fat: Modifying School Lunch Menus - Workbook
Number: 1478T1234
Description: Contains nutritive values and serving sizes; reference guide available separately.
Subject: Food service
Topic: School - fat
Resource: Workbook
Author: National Dairy and Food Council
Year: 1991
Length: 27 pages
Title: USDA Assisted NuMenus
Number: 1639C
Description: A resource guide for school food service in preparing School Breakfast and School Lunch. Includes Cycle Menus, Food Production Records, Prep and Pull Lists, NuMenus Recipes, Food Product Specifications, and Nutrient Analyses.
Subject: Food service
Topic: Child feeding
Resource: Curriculum
Author: USDA
Year: 1996
Length: 5 sections
Title: Why Should We Be Nice to Them? They're Just Kids!
Number: 1495V
Description: This video explores the food server's role in building participation and sales. It demonstrates ways of making personal connections with students, how to deal with an unhappy or unruly customer.
Subject: Food service
Topic: School - customer service
Resource: Video
Author: Marketing Works
Year: N/A
Length: 45 minutes
Title: Work Simplification
Number: 1952V
Description: A national satellite seminar.
Subject: Food service
Topic: Work simplification
Resource: Video
Author: NFSMI
Year: 2001
Length: 66 minutes
Title: You Make the Difference
Number: 1506V
Description: This video examines the effects of good nutrition on learning as it relates to the role of employees in school food service programs. Approved for 1-hour continuing education unit for ASFSA.
Subject: Food service
Topic: School - nutrition
Resource: Video
Author: Tyson Foods, Inc.
Year: 1990
Length: 16 minutes
Title: You're a Part of the Process
Number: 1507VLG
Description: This video examines the role of the food service employee in preparing and serving frozen further processed products.
Subject: Food service
Topic: Production (menus and recipes)
Resource: Video
Author: Tyson Foods, Inc.
Year: 1990
Length: N/A
