Title: Quality Receiving Practices for Healthy School Meals
Number: 1789V
Description: October 28, 1998 teleconference
Topic: Child Nutrition Programs
Subject: Food service
Author: National Food Service Management Institute
Year: 1998
Length: 1 hour
Title: Quality: Behind the Scenes - Customer Service and Customer Relations
Number: 1406V
Description: Customer service and relations. Presentation, customer relations, and handling complaints. Part 2 of a 2-part series.
Topic: Customer service
Subject: Management and Personnel
Author: TV Journal, Inc.
Year: 1992
Length: 22 minutes
Title: Quality: Behind the Scenes - Receiving, Planning, and Preparation
Number: 1405V
Description: Emphasis is on selecting, receiving, storing, preparing, and serving foods from a quality point of view. Designed for food service personnel from chefs to on-line workers. Part 1 of a 2-part series.
Topic: Production (menus and recipes)
Subject: Management and Personnel
Author: TV Journal, Inc.
Year: 1992
Length: 22 minutes
Title: Quantity Food Production, 3rd Edition
Number: 1544T
Description: Basic techniques, standards, and principles of food production.
Topic: Production (quantity food)
Subject: Food service
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.
Topic: Purchasing and specifications
Subject: Food service
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.
Topic: Recipes
Subject: Food service
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.
Topic: Vegetarian
Subject: Food service
Author: Cummings, George C.
Year: 1979
Length: 240 pages
