Managing Child Nutrition Programs: Leadership for ExcellenceJosephine Martin, Martha Conklin Jones & Bartlett Learning, 1999 - 738 pages Designed for use by school food and nutrition professionals at the state and district level and by school administrators as a resource to help them to develop innovative and comprehensive child nutrition programs. Can also be used by college and university professors and graduate students either as a text or supplemental resource for courses included in dietetics or hotel and restaurant curricula. Also useful as a reference for dieticians and food service managers exploring school food and nutrition programs as a new career opportunity and as a source for them to meet professional education requirements for certification and/or registration. |
Contents
CHAPTER 1Perspectives on Managing Child Nutrition Programs | 3 |
A Function of Management | 13 |
A Systems Approach to Managing Child Nutrition Programs | 20 |
CHAPTER 2History of Child Nutrition Programs | 29 |
CHAPTER 3Overview of Federal Child Nutrition Legislation | 87 |
Sharing the Universal Vision How | 110 |
CHAPTER 4Nutrition Integrity | 117 |
Application | 125 |
154 | 462 |
Preparation of Nutritious Food That Students Accept and Choose | 467 |
Menu Production Techniques for Healthy School Meals | 481 |
Culinary Skills Attract Student Customers | 491 |
Application | 499 |
Jane Gullett RD and Jennifer Parenteau | 506 |
Introduction | 512 |
Recruiting and Hiring HighCustomerContact Employees | 521 |
Leaders in Child Nutrition Programs | 135 |
CHAPTER 6Evaluation and Procurement of Computer Technology | 161 |
CHAPTER 7Financial Management | 207 |
136 | 211 |
Knowing Sources and Amount of Revenue | 214 |
145 | 225 |
Taking Corrective Action | 230 |
148 | 235 |
CHAPTER 8Surviving an External Review | 237 |
The CafeteriaClassroom Connection | 267 |
Linkages Between the Cafeteria and Classroom | 275 |
Summary | 287 |
Nutrition Education Resource List | 295 |
CHAPTER 11Healthy Meals for Healthy Preschool Children | 329 |
151 | 338 |
Impact of the Eating Environment on the Development | 339 |
CHAPTER 12Nutrition Management for Children with Special Food | 363 |
Training Needs and Resources | 379 |
Nutrition Training and Resource Materials | 387 |
Laws Regulations Procurement Codes and Ethics | 393 |
Brands of Existing Products | 429 |
Food Production Systems | 435 |
Food Service Production Issues | 446 |
Facility Design and Equipment Selection | 454 |
Role of the Manager in Developing a Customer | 527 |
CHAPTER 17Customer Service Design and Implementation | 533 |
Designing the Customer Service Areas | 539 |
Impact of Design on Customer Service | 550 |
Developing and Implementing a Plan | 558 |
CHAPTER 18Sanitation Safety Energy Conservation and Waste Management | 565 |
HACCP and Solid Waste Management Resources | 607 |
Steps to a Successful Marketing Plan | 613 |
Summary | 622 |
Overview | 628 |
Communicating Your Key Messages to Students | 637 |
CHAPTER 21Communicating with School Officials | 647 |
Using Research to Support Requests to School Administration | 653 |
Making Presentations to the School Board | 663 |
CHAPTER 22Community Relations | 671 |
Parent Involvement | 681 |
Disaster Feeding | 688 |
Participation at Statesboro High | 695 |
CHAPTER 23Dreams and Deeds for the Millennium | 703 |
Leadership for Excellence | 714 |
About the Authors | 721 |
| 725 | |
Other editions - View all
Managing Child Nutrition Programs: Leadership for Excellence Josephine Martin,Charlotte Oakley Limited preview - 2008 |
Common terms and phrases
à la carte administrators agency American Dietetic Association American School Food ASFSA assistance audit breakfast program budget CACFP cafeteria chil Child Nutrition Act child nutrition programs commodities Congress cooking cost develop Dietary Guidelines employees ensure equipment evaluation federal food and nutrition Food Guide Pyramid food production Food Service Association Food Service Management funds goals gram groups HACCP healthy eating implementation labor leaders legislation marketing meat meet ment menu planning milk National Food Service National School Lunch needs NFSMI NSLA nutrient nutrition education nutrition integrity nutrition professionals nutrition program directors nutrition services operation participation percent personnel preparation profes Public Law purchasing recipes reimbursement Research school breakfast School Breakfast Program school district School Food Service school lunch program school meals School Nutrition Service Management Institute skills staff standards tional USDA