FOOD SERVICE FACILITIES AND STUDENT DINING SPACES
Information on school and university food service facility planning, design, maintenance, and finance, compiled by the National Clearinghouse for Educational Facilities.
References to Books and Other Media
Child Nutrition Reauthorization 2010: Indirect Cost Guidance.
(United States Department of Agriculture, Jul 07, 2011)
The purpose of this memorandum is to provide guidance describing the Federal requirements State agencies and school food authorities must comply with in the National School Lunch Program and School Breakfast Program with respect to indirect costs. Includes rules for how districts bill school food programs for utilities, trash collection, and janitors, among other services, that are intended to eliminate variation from one district to the next and keep costs in check. The new guidelines provide examples of how charges could be calculated, what the difference is between indirect and direct costs, and what might be considered egregious charges. Page 21 of the document describes regulations about building a small kitchen; and page 92 details "Idle facilities and idle capacity" and page 98 discusses rental costs of buildings and equipment.
Planning and Designing Innovative and Modern School Kitchens and Dining Rooms.
(AuthorHouse, Bloomington, IN, Feb 2010)
Highlights the planning and design process involved with building a new school foodservice facility. Design intent and planning the school foodservice facility is discussed, with depiction of actual photographs of receiving areas, kitchens, storage rooms, dining rooms, dishrooms, and serving areas. A chapter is dedicated to decisions regarding equipment purchase and installation, types of bids, and considerations for how to award a bid for foodservice equipment as part of a building project. Ergonomics, engineering, and equipment are discussed as considerations for designing for employee comfort, labor productivity, and reduction of on-the-job injuries. Sustainability and the “green movement” is included in one chapter as a means of considering social responsibility for reducing, reusing, and recycling to reduce carbon footprint. A final chapter is devoted to reviewing the project with architects, engineers, contractors, school administrative and foodservice personnel, and community members. 172TO ORDER: http://www.authorhouse.com/BookStore/BookDetail.aspx?Book=278578
Equipment Purchasing and Facility Design for School Nutrition Programs.
(University of Mississippi, National Food Service Management Institute, University, MS , 2009)
Section one provides an overview of the equipment and design industry, outlines trends in foodservice equipment for school nutrition programs, introduces the planning team as a key resource in making decisions, describes the project planning process, discusses layout and space guidelines and principles of foodservice equipment selection, and summarizes the bid process, receiving and installing equipment, and training school nutrition staff. Section two details specific types of foodservice equipment purchased by school nutrition programs. Each chapter is accompanied by highlights, summaries, and sample forms. 280p.Report NO: R-131-08 (GY05)
Variable Speed Comes to the (Kitchen) 'Hood.
(California Energy Commission, Public Interest Energy Research Program, Sacramento , Sep 2008)
Profiles technology that reduces kitchen hood ventilation rates during slow periods, making it possible for institutions to significantly reduce the amount of wasted energy. Lower fan speeds also means less noise. The concept calls for control of kitchen ventilation-fan speed based on the amount of heat, smoke, and steam released by cooking. 2p.Report NO: CEC-TB-42
Student Gardens and Food Service.
(Bon Appetit Management Company, Palo Alto, CA , 2008)
Advises on how to incorporate student gardens into the school food service. Sections of the document describe planning the garden, growing the produce, promotion within the school, social "bonding" over the garden, and improvement of the garden. A planning worksheets, sample invoice, and list of resources is included. 31p.
Water Conservation Tips and Information, Relating to the Construction and Maintenance of Public Schools in North Carolina.
(Public Schools of North Carolina, School Planning Section, Raleigh , Jan 2008)
Offers water conservation tips for school kitchens, athletic fields, and restrooms. 4p.
Design and Equipment for Restaurants and Foodservice: A Management View. Third Edition.
Katsigris, Costas and Thomas, Chris
(John Wiley & Sons, Inc. , 2008)
This book covers food service equipment, layout, and design, as well as purchasing, installing, operating, and maintaining food service equipment. Includes steps taken to comply with workplace safety and health regulations. 624p.
Food and Fuel: Biogas Potential at Broward Dining Hall.
(Association for the Advancement of Sustainability in Higher Education, Lexington, KY , 2008)
Presents results of a study to determine biogas production and implementation potential at the University of Florida's Broward Dining Hall. Food waste quantity and current disposal methods were determined. The waste was analyzed for volatile and total solid contents and potential biogas yield. The dining hall produces an average of 262 kg of food waste daily. Food was digested in a daily-fed, daily-mixed anaerobic digester at a loading rate of 2 g VS/ L and a 30 day hydraulic retention time. The food waste produced an average of 0.5188 L biogas/g VS/day or a total average biogas potential for the dining hall of 39.8 m3/day. This gas would supplement the natural gas needs of the dining hall. 26p.
Facility Design and Equipment Resource List.
(Food and Nutrition Information Center, National Agricultural Library, Beltsville, MD, 2007)
This publication is a compilation of resources for professionals involved in school food service. The resources are in a variety of information formats: articles, books and full-text online materials. Resources chosen provide information on many aspects of school food service. 8p
The Comprehensive School Health Manual, Chapter 4: A Safe and Healthful Environment.
(Massachusetts Dept. of Public Health, Boston , 2007)
This chapter of Massachusetts' School Health Manual covers the school environment, including building and environmental standards, indoor air quality, school buses, underground fuel storage tanks, asbestos, radon, environmental hazards, pesticides, laboratory and art studio product safety, shop safety, renovations in an occupied building, school maintenance and sanitation, school food service, lighting, water supply, plumbing, fire safety, outdoor safety, building security, disaster/terrorism planning, and risk mitigation. Includes 117 references and a variety of additional resources. 72p.
Design and Layout of Foodservice Facilities. Third Edition.
Birchfield, John C.
(John Wiley & Sons, New York, NY, 2007)
This book covers the following topics: preliminary planning; foodservice design; principles of design; space analysis; equipment layout; foodservice equipment; foodservice facilities engineering and architecture. The appendices include typical foodservice facility designs, sample documents, and an equipment glossary. 268p.
Making the Grade. An Analysis of Food Safety in School Cafeterias.
Kelly, Ken; DeWaal, Caroline Smith; Newman, Erica; Bhuiya, Farida; and Everett, Cassandra.
(Center for Science in the Public Interest, Washington, D.C. , 2007)
Conditions in America’s school cafeterias could trigger potentially disastrous outbreaks of food poisoning at any time. CSPI analyzed inspection reports from high school cafeterias in 20 jurisdictions across the country and then rated those jurisdictions on the rigor of food-safety inspections, frequency of inspections, and ease of access to the results of cafeteria inspections. Some inspection reports documented unacceptable conditions such as inadequate hand-washing facilities, dirty equipment and utensils, roaches, both dead and alive; rodent droppings; and improper food storage and handling techniques. 28p.
A Holistic Approach to Healthy School Meals: How Hopkins High School Looked Beyond its Cafeteria When it Changed Meal Service from Fast Food to Nutritional Food.
(Council of Educational Facility Planners, International, Scottsdale, AZ , Dec 2006)
Reviews the facility design changes that accompanied the conversion of a Minnetonka high school food service program into a venue for healthy eating, access to local organic farmers, and nutrition curriculum. 4p.
Maintaining Food Service Areas.
(Greenbuild.com, Orange, CA , Feb 15, 2006)
Advises on the particular cleaning needs for food service facilities, emphasizing attention to the different types of surfaces, materials, and equipment; written cleaning procedures and goals; organization of cleaning around the types of surfaces and chemicals involved; safety and accident prevention; and quality control. Specific techniques for cleaning typical features and equipment found in food service areas are included. 3p.
Healthy Children Ready to Learn: Facilities Best Practices.
(California Dept. of Education, Sacramento , 2006)
This looks at how educational design can contribute to healthier children through such design solutions as improved food service and physical education facilities, and site selection to encourage more walkable schools. 66p.
Steam Cafe, MIT.
(Educause, Boulder, CO , 2006)
Describes this collaboration between the MIT School of Architecture and Planning, MIT Dining, and the Sodexho Corporation to create a food-service, meeting, and studying area. Quality food, good design, and accommodation of different groups for dining and study are key to this preferred campus destination. The chapter describes how the space is used, what makes it successful, how technology is used, design principles, and what is unique about the project. Includes one reference. 27.1-27.7p.
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.
(U.S. Department of Agriculture, Food and Nutrition Service, Jun 2005)
This document serves as USDA guidance for the implementation of a HACCP-based (Hazard Analysis and Critical Control Point) food safety program in schools participating in the National School Lunch Program or the School Breakfast Program. It is a systematic approach to constructing a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process, from receiving to serving. 79p.
A Biosecurity Checklist for School Foodservice Programs: Developing A Biosecurity Management Plan.
(U.S. Department of Agriculture, Food and Nutrition Services, Washington , 2004)
Offers information on developing a plan and checklists for storage areas, hazardous chemicals, foodservice equipment, foodservice and food preparation areas, areas outside the school building, water and ice supply, and handling mail. 49p.
Relationship of the Physical Dining Environment and Service Styles to Plate Waste in Middle/Junior High Schools.
Sanchez, Alfonso; Contreras, Luis
(University of Mississipi, National Food Service Management Institute, University , Feb 2003)
Presents the results of a research project designed to measure aspects of the physical environment in relation to actual food consumption during lunch. Researchers measured environmental factors (lighting, noise, temperature, and humidity) and plate waste at four public junior high schools in a West Texas city. The plate waste data were gathered through the scrape/weigh method, along with a survey on the children's satisfaction with the food offered and the physical aspects of the cafeteria setting. The only positive correlation between environmental conditions and plate waste was humidity. When the relative humidity was higher, the amount of plate waste also increased. Includes 31 references. 59p.
Comparison of Airborne Microbial Levels in School Kitchen Facilities And Other Schools Areas.
Kalliokoski, P.; Lignell, U.; Meklin, T.; Koivisto, J.; Nevalainen, A.
(Indoor Air 2002, The Ninth International Conference on Indoor Air Quality and Climate, Monterey, CA , 2002)
Reports on a comparison of airborne microbial conditions of the kitchens, dining halls, and main study areas in six moisture damaged subject schools and two non-damaged control schools. The average fungal concentrations were lower in the control than in the subject schools in all three types of spaces investigated. However, the difference was statistically significant only for the main study areas. The levels were always rather low. The bacterial concentrations increased in this order: kitchens, dining halls, and other spaces. This was mainly due to differences in cleaning, occupant density, and ventilation efficiency. (Includes ten references.) 5p.
The School Foodservice Handbook.
(Association of School Business Officials International, Reston, VA. , 1999)
This revised guide is intended to help school administrators successfully manage their school foodservice function, covering such topics as administration, organization, financial management, purchasing, inventory control, marketing and public communications, as well as many other issues that are associated with managing the school foodservices within a district. 155p.
Food Service Equipment: A Guide for Purchasing Food Service Equipment.
Hogue, Mary Anne; Berry, Bobbie; Litchford, Mary D.; Willison, Liz; Daniel, Reggie; Bass, Carla A.
(National Food Service Management Inst., University, MS , 1998)
This manual guides school foodservice management in purchasing conventional foodservice production equipment using a decision-making process and critical pathway approach. Guidelines examine industry trends, provide a view of the equipment industry, discuss project planning, explain equipment by functional areas, explore the decision making process and specification development, explain the bid and receiving processes, and detail alternative purchasing strategies. Includes sample warranties; decision forms; equipment guidelines; checklists for equipment receiving and installation; samples of a procurement plan, solicitation/invitation bid, and request for quotations; and descriptions of purchasing process boilerplate.Report NO: NFSMI-R-35-98
The New Design Handbook for School Food Service, Revised.
Silberberg, Susan Crowl
(National Food Service Management Institute, University, MS , Jun 1997)
A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; the space is required, including kitchen work flow and materials that should be used and why; equipment recommendations and locations; heating, ventilation, and air conditioning requirements; and ideas on writing food service equipment specifications. Remaining chapters address what information is needed for designing food service facilities during renovations, additions, and new construction; and tips for non-architects on what architects do and how to read architectural drawings. Appendices provide a glossary of terms, a resource list, a sample checklist for plan approval of food service, and a facility planning data sheet.TO ORDER: National Food Service Management Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677; Toll Free: 800-321-3054
Equipment Efficiency for Healthy School Meals.
(National Food Service Management Institute, University, MS , 1997)
A satellite seminar videotape on large-scale food production equipment discusses ways of maximizing use of existing equipment, considers research related to use of existing equipment, explains plan reviews for equipment selection and purchase, and explores new equipment options. Examples illustrate use of planning or modernizing food preparation workstations that increase efficiency and enhance quality control, sanitation, and safety.The equipment preventive maintenance program, and ideas for enhancing the serving line and dining area are also discussed. Areas to consider when planning to replace equipment are examined along with examples of equipment benefit information on specific types of equipment to aid in purchasing decision making.TO ORDER: National Food Service Management Institute, University of Mississippi, P.O. Drawer 188, University, MS 38677; Tel: 800-321-3054
School Meal Programs: Sharing Information on Best Practices May Improve Programs' Operations
(General Accounting Office, Resources, Community, and Economic Development Div., Washington, DC. , 1997)
This report to the Secretary of Agriculture identified state and local school food authorities' (SFA) management and operating practices recognized as best practice by the United State Department of Agriculture (USDA) or other officials. In addition, the study determined whether some of these practices could be replicated, and reviewed the training and technical assistance provided by the USDA. Findings indicated that states and SFAs have developed several best practices for managing and operating school meal programs, including: (1) a computerized system to improve commodity-ordering efficiency; and (2) cooperative purchasing programs to buy food and nonfood items at competitive prices. The USDA's recent training and technical assistance has focused on providing information on new dietary guidelines to school food service personnel. 38p.
Foodservice Facilities Planning
Kazarian, Edward B.
(John Wiley & Sons, New York, NY, 1997)
This covers the planning process and team; feasibility study; functional planning; workplace design; equipment requirements, selection and design; equipment and facility maintenance; layout of facilities; evaluating foodservice layouts; sample layouts; glossary of foodservice equipment terms; appendices. 424p.
Available Equipment in School Food Service.
Meyer, Mary Kay
(National Food Service Management Institute, University, MS , 1997)
A report provides data on a multi-year research project that identified type, style, age, and condition of available food service equipment in K-12 schools nationwide. The study found smaller schools serving less than 400 lunches per day using ranges, small steam-jacketed kettles, convection ovens, under-range ovens, and manual slicers. No school met the standard for all preparation equipment. Moderate sized schools serving 401-700 lunches were the most well equipped. Generally, as schools increased in size the adequacy of equipment decreased. No school met all eight pieces of production equipment or holding equipment for the large size schools serving 701-1000 lunches. Findings also reveal the schools at the two size extremes to be the least equipped to prepare healthful foods to meet the Dietary Guidelines for Americans (DGA) standards. The study recommends that Child Nutrition Programs evaluate their equipment based on the menu served that places emphasis on helping schools evaluate equipment needs to meet DGA standards, and managers should be encouraged to be creative in menu planning and use of equipment to meet DGA standards.Report NO: NFSMI-R-27-97
Issues Related to Equipment and the Dietary Guidelines for Americans.
Nettles, Mary Frances
(National Food Service Management Institute, Hattiesburg, MS , Mar 1996)
In 1994, the National Food Service Management Institute (NFSMI) began to identify the opinions of school food service directors on key equipment issues and equipment status in their schools. This report examines production equipment issues related to the implementation of the Dietary Guidelines for Americans (DGA). The data show that directors rated convection ovens the highest among 31 food service equipment items as appropriate for implementing the DGA, and that there was a need for greater refrigerated space when fresh fruits and vegetables are offered. An appendix provides the Equipment Issues Questionnaire. 43pReport NO: NFSMI-R24-96
School Food and Nutrition Service Design Manual.
(Maryland State Department of Education, Baltimore, MD , 1996)
This manual suggests strategies for identifying components for creating and developing a successful food service and nutrition facility. It focuses on the process involved in creating such facilities, and provides an overview of the planning phase, design and construction, and educational specifications. Five prototypical kitchen and serving area plans and equipment schedules are introduced, including high school food courts, as well as models for elementary and middle schools. Equipment is an important component of any design program, and advice on equipment selection, receiving equipment, storage equipment, preparation equipment, mobile equipment, serving line equipment, sanitation equipment, and ventilation equipment are provided. General design considerations, along with site design and regulatory considerations for school food, are detailed. Area guidelines for determining space requirements for the five prototypical food service program designs are also featured. 105p.TO ORDER: Maryland Department of Education, School Facilities Branch, 200 W. Baltimore St., Baltimore, MD 21201; Tel: 410-767-0098
School Lunch Program: Role and Impacts of Private Food Service Companies
(General Accounting Office, Washington, DC, 1996)
Pursuant to a legislative requirement, GAO examined the extent to which schools use private food service companies to operate their lunch programs, focusing on the: (1) terms and conditions of the contracts between schools and food service management companies (FSMC); and (2) percentage of schools offering brand-name fast foods that participate in the National School Lunch Program.
Guidelines for Equipment To Prepare Healthy Meals.
Nettles, Mary Frances; Carr, Deborah, H.
(National Food Service Management Institute, University, MS , 1996)
The National Food Service Institute (NFSI) has conducted a project to develop guidelines on the type of preparation equipment needed in school kitchens to produce meals that meet the nutrition standards of the Dietary Guidelines for Americans (DGA). The guidelines provide detailed descriptions of food preparation equipment items, questions to consider when purchasing each equipment item, and forms that food service directors can use for equipment purchasing. Each equipment description provides the numbers of meals prepared per day and the number and type of equipment needed to meet each volume level.Report NO: NFSMI-R-25-96
TO ORDER: National Food Service Management Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677; Toll Free: 800-321-3054
Energy Conservation Manual for School Food Service Managers.
Messersmith, Ann M.; Wheeler, George; Rousso, Victoria
(National Food Service Management Institute, The University of Mississippi, University, MS , 1994)
Energy cost management is important in all school food service operations, particularly at times when rising energy costs threaten budgets. This document, designed as a reference manual on energy, provides information about monitoring energy use and developing energy improvement and conservation plans at two levels of school food service production and service: non-technical and low cost enhancements; and capital investment and systems changes. It provides food managers with help in tracking and organizing energy use from utility bills, estimating energy use, and making operational decisions that will lead to a cost effective operation. 68p.TO ORDER: National Food Service Management Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677; Toll Free: 800-321-3054
Sanitation and Safety for School Food Service.
Bass, Kathleen S.
(Wisconsin State Dept. of Public Instruction, Bureau for Food and Nutrition Services, Madison, WI , 1992)
This manual contains criteria, prototype policies, procedure, and forms for establishing a comprehensive sanitation and safety program in Wisconsin public schools. The section on policy and procedure development outlines standards for personnel; hand washing; food purchasing and storage; food handling, servicing, and transporting practices; the hazard analysis critical control point; cleaning and sanitizing procedures; solid waste management; equipment prevention maintenance; suspected food-borne illness policy; injuries and accidents; and a plan for fire emergencies. Other sections detail procedures for staff development and training and the safety inspection process. 135p.
School Nutrition Facility Planning Guide.
Pannell, Dorothy VanEgmond
(California State Dept. of Education, Child Nutrition and Food Distribution Division, Sacramento, CA , 1992)
This publication is designed to help superintendents, local facilities coordinators, and food-service directors in planning the remodeling of an outdated food-service facility or the building of a new one. The introduction describes the roles of the local facility coordinator, the local child-nutrition director, the architect, the food-service facility's consultant, and the state Department of Education. Sections provide information on: steps in planning a kitchen facility; preliminary information needed for planning a facility; structural considerations; the receiving and storage area; food-preparation areas; serving and dining areas; offices and employees' facilities; dishwashing and sanitation areas; central kitchens and food-production centers; the food-service warehouse; specifications and blueprints; and evaluation of the completed facility. 125p.
Organizing for Better School Food.
(Center for Science in the Public Interest, Washington, DC. , 1991)
Specific guidelines on campaigning for better school food consist of building a community coalition that holds public meetings, learning about the school food-service system, setting realistic goals for improvements, negotiating for change, determining if an impact is being made, and making use of the media. A brief history and description of food program administration, United States Department of Agriculture (USDA) regulations, school breakfast food requirements, and types of food-service systems provide an understanding of school food programs. 52p.TO ORDER: Center for Science in the Public Interest, 1875 Connecticut Ave. N.W., Suite 300, Washington, D.C. 20009; Tel: 202-332-9110, ext. 393
School Nutrition and Food Service Techniques for Children with Exceptional Needs.
Gunther, Margaret L.; Troftgruben, Judith A.
(California State Dept. of Education, Office of Child Nutrition Services, Sacramento, CA , 1982)
Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations are made in the areas of (1) helping school food service personnel modify school menus, (2) modifying the cafeteria setting, (3) providing staffing and inservice training, and (4) using special food service equipment such as spoons with curved handles, dishes with sloping sides, and modified drinking utensils. In addition, guidelines for classroom teachers, aides, and volunteers are provided for assessing eating skills, creating a successful mealtime environment, teaching eating skills, and dealing with conditions related to handicaps such as obesity, low body weight, and drug effects. 55p.
20 Million for Lunch.
Miller, William O'Donnell
(Educational Facilities Laboratories, New York, NY , Mar 1968)
Offers an historical perspective of school food service programs, followed by descriptions of the important considerations in planning and evaluating a school food service program. Among the considerations discussed are meal types and menu planning, serving facilities, preparation systems, facilities design, operating methods, contract feeding costs and guidelines, and vocational education programs. The appendix contains information concerning government subsidy programs, sample menus, food standards, food purchasing guidelines, and a bibliography of pamphlets, books and periodicals. 64p.
References to Journal Articles
Kent Denver School Dining Hall
GreenSource; Feb 2012
In Englewood, Colorado, Semple Brown Design achieves the first LEED Platinum certified dining hall in the United States. Describes dining hall for a college preparatory day school for grades 6-12 that features a cafeteria, event space, kitchen, private offices, conference rooms, a loading dock, an orchard, and a student garden.
What Students Want
College Planning and Management; , p21-23 ; Jan 2012
On campus food service facilities benefit both students and the entire campus community, especially when students are invited to participate in the design process. Discusses four dining halls and student centers.
Lunch by Design
School Planning and Management; , p64-66 ; Jan 2012
Discusses planning criteria to consider in the design of a K-12 kitchen and cafeteria that effects mechanical, electrical, plumbing, space, adjacencies and durable materials.
If You Can't Stand the Heat.
College Planning and Management; , p21-25 ; Dec 2011
Food service facilities are demanding energy users. This describes how appliances and HVAC in kitchens and dining halls can be energy efficient, with attention to systems and performance. Includes a case study of Braiden Dining Center renovation at Colorado State University.
Student-Centered Interior Design.
School Planning and Management; v50 n8 , p33,34,37 ; Aug 2011
Discusses design of classroom, cafeteria, library, technology and other mobile equipment to accommodate aural, visual, and tactile learners. Flexibility, acoustics, lighting, connection to the outdoors, a variety of large and small learning spaces, scale, technology integration, and mobile storage are discussed.
Serving Up Change.
American School and University; v83 n11 , p30-34 ; Jul 2011
Advises on design of campus kitchens, emphasizing comfort, hood safety, energy conservation, cost-effectiveness, and heat recovery.
Facility Focus: Food Service/Dining Halls.
College Planning and Management; v14 n5 , p70,71 ; May 2011
Profiles large new dining facilities at Michigan State University and Centenary College. A variety of food stations and seating arrangements create a relaxed ambience within extremely busy facilities.
Student-Centered Dining Design.
College Planning and Management; v14 n5 , p42-47 ; May 2011
Discusses trends in student dining design that include active self-serve and food preparation workstations, spaces that accommodate socializing and studying, and a variety of lighting, colors, and textures to delineate various areas and functions and engage the senses.
Green to Go.
College Planning and Management; v14 n4 , p72-75 ; Apr 2011
Describes the use of reusable carryout food containers in higher education food service operations. This avoids the disposal of used Styrofoam or compostable containers that end up in the institution trash stream and attract vermin. Differing systems of collecting a deposit, washing, and issuing clean containers at various universities are described.
Beefing up Your School Kitchen.
Buildings; v104 n12 , p35-38 ; Dec 2010
Advises on school kitchen renovations, noting changes in menu and nutrition requirements, the use of a kitchen consultant, budgeting, designing a kitchen that will endure, and careful attention to the logistics of receiving deliveries and distributing meals.
An Edible Arrangement.
University Business; v13 n10 , p44-46,48,49 ; Nov-Dec 2010
Discusses contemporary higher education food services, emphasizing the accommodation of national brands food service facilities, attention to variety and change, and tips on working with national franchises.
Are You in or Out?
College Planning and Management; v13 n11 , p22,24,25 ; Nov 2010
Discusses advantages and disadvantages of outsourcing higher education services, focusing on bookstores and food service. Examples of successful in-house and outsourced operations are illustrated, and the shared responsibility of customer satisfaction between institution and contractor is explored.
How Smart Cafeterias Could Fight Childhood Obesity.
Just, David; Wansink, Brian
The Atlantic; Oct 2010
Describes how serving station arrangement and food display can increase the consumption of healthy foods in school lunchrooms.
American School and University; v82 n13 , p56-61 ; Aug 2010
Profiles six winning food service projects in the 2010 American School and University Magazine Education Interiors Showcase. Photographs and project statistics accompany a brief description of each project.
American School and University; v82 n13 , p138-141 ; Aug 2010
Discusses current expectations for dining hall design and amenities. Chief among these are food selection and quality, customized food preparation, a variety of spaces for socialization, and environmental consciousness.
Texas Architect; v60 n1 , p38-43 ; Jan-Feb 2010
Profiles a new dormitory with dining facilities and a library addition at Rice University. Thoughtful design by an international team of architects carefully respects the campus master plan. Photographs, plans, and a list of project participants are included.
Farm to Fork. [School Lunches Go Back to the Land.]
Edutopia; v5 n6 , p34-38 ; Dec 2009
Profiles the work of Anthony Geraci in the the Baltimore School District. He first converted the menu to present more locally sourced and fresh food. He then created the student-operated Great Kids Farm Up within abandoned city-owned greenhouses. Progress in creating a more sustainable and lower-waste food service in three additional U.S. school systems is also discussed.
St. Edward's University New Residence and Dining Hall.
Architectural Record; Nov 2009
Profiles this student center that includes dormitory rooms for 300 beds, dining halls, a coffee house, and a health center. The design of the New Residence and Dining Hall is based that of a monastery. Both organize small private cells within the context of larger common areas, and both provide a transition from an outside world to an interior space. Several volumes encompass a glazed central interior, forming a canyon of sorts and providing a shared outdoor courtyard. Red glass panels add color to the otherwise monochromatic building. The courtyard connects to common areas, which in turn connect to private residences. Project information and photographs are included.
Dining Halls of Distinction.
University Business; v12 n9 , p36,38-40 ; Oct 2009
Profiles 12 notable higher education dining halls, selected for their uniqueness, comfort, safety, sustainability, customer engagement and service, utility as a recruitment tool, cost control, and visual appeal.
American School and University; v81 n13 , p57-61 ; Aug 2009
Profiles five food service facilities selected for the 2009 American School and University Magazine Education Interiors Showcase. The projects were chosen for their ability to integrate current and future technology, innovative use of materials, life-cycle cost versus first cost, timelessness, safety and security, clarity of design concept, and accommodation of an enhanced educational mission. Photographs and project statistics accompany a brief description of each project.
Solving Kitchen Ventilation Problems.
ASHRAE Journal; v51 n7 , p20-22,24 ; Jul 2009
Addresses kitchen exhaust concerns by discussing plume containment, hood condition, hood front draft turbulence, cooking line thermal comfort, grease in the exhaust duct or on the roof, return of cooking exhaust into the HVAC system, and excessive utility bills.
Building Blueprints: Cafeterias and Foodservice Facilities.
School Planning and Management; v48 n3 , p64,65 ; Mar 2009
Discusses trends in high school dining facilities that include "food court" layout, daylighting, a variety of seating options, and spaces that also serve as the school commons.
Dining Areas and Student Commons.
School Planning and Management; v47 n11 , p48-51 ; Nov 2008
Reviews the reconfiguration of the dining area and student commons at NewYork City's Dalton school. The opening of an adjacent corridor eliminated congestion and redesign of the serving area created a warm atmosphere in which healthy food selections can be prominently displayed.
Cafeterias/Food -Service Areas.
American School and University; v80 n13 , p61-67 ; Aug 2008
Profiles five school food service facilities representing one secondary school and four higher education institutions. The projects were recognized in the American School and University Magazine' Educational Interiors Showcase for their sustainability, character, long- term appropriateness of materials and colors, innovation, adaptability, collaborative spaces, and safety. Photographs and project statistics accompany a brief description of each project.
Welcome to the Machine.
College Planning and Management; v11 n7 , p39,40,41 ; Jul 2008
Reviews selection and maintenance considerations for campus kitchen appliances. These include water treatment to sustain the life expectancy of major appliances that use water, the wider array of small appliances for customized food preparation, and details of environmental and energy use.
The Outsourcing Question. (Should You Outsource Your Food Service Program?)
American School Board Journal; v195 n6 , p22-24 ; Jun 2008
Reviews the advantages and disadvantages of outsourcing school food service. Situations where it has worked and districts are saving money are described, as well as those where it has not. Employee relations are typically the greatest obstacle to overcome.TO ORDER: American School Board Journal, 1680 Duke Street, Alexandria, VA 22314; Tel: 703-838-6722
Facility Focus: Foodservice Facilities.
College Planning and Management; v11 n5 , p69-72 ; May 2008
Profiles four recently built or renovated higher education foodservice facilities which offer attractive spaces for eating and socializing, as well enabling an expansion of menu options.
A Seamless Experience.
College Planning and Management; v10 n12 , pF20-F23 ; Dec 2007
Profiles the new dining hall at Northern Kentucky University, featuring a variety of seating options, visible food preparation, food stations representing specific cooking processes, traditional architecture, and attention to sustainability.
Never Worry about Your Child's Lunch Money Again.
School Planning and Management; v46 n12 , pF13-F16 ; Dec 2007
Discusses biometric scanning for school food service, noting its advantages over cash, swipe card, and PIN systems.
Designer Schools: The Role of School Space and Architecture in Obesity Prevention.
Obesity; v15 n11 , p2521-2530 ; Nov 2007
Discusses the link between school space and architecture and obesity prevention by reviewing and synthesizing available literature in architecture, environmental psychology, and obesity research, in an effort to propose promising ideas for school space design and redesign. The school environment is defined through 5 dimensions: physical, legal, policy, social, and cultural domains. Theories underlying environmental interventions and documented associations between the environment and health behaviors and outcomes are reviewed to illustrate how existing environmental research could translate to obesity prevention. Design strategies aimed at promoting physical activity and healthful eating are proposed, with particular emphasis on the design of cafeterias, activity spaces, connectivity with the larger community, and student health centers. Includes 52 references.
Hope Commons Dining Hall.
Design Cost Data; v51 n6 , p52,53 ; Nov-Dec 2007
Profiles this University of Rhode Island food service facility, featuring four distinct food service venues ranging from convenience store snacks to relaxed, private dining. Building statistics, LEED features, a list of the project participants, cost details, floor plans, and photographs are included.
Cafeteria Classrooms: Thinking Outside the High School Lunch Box.
Wallace, Bill; Lynn, Freddie
School Construction News; v10 n7 , p16,17 ; Nov 2007
Reviews key aesthetic and functional elements of school foodservice facilities. These include innovative "food court" style arrangements rather than buffet lines, flexible seating arrangements, open floor plans, good lighting, use of the facility as a work and commons area outside of meal times, and ease of access from the school.
American School and University; v79 n13 , p75-78 ; Aug 2007
Profiles four food service facilities honored in American School and University Magazine's Educational Interiors Showcase. The projects were selected for their high performance principles, innovation, functionality, contextual relationship, humanism, and building quality. Photographs and building statistics accompany a brief description of each project.
Service with a Star.
University Business; v10 n8 , p46-50 ; Aug 2007
Reviews seven successful higher education dining programs, including facility features that include remodeled dining halls, themed food stations, "to go" facilities, and restaurant-like installations that include a wait staff.
Some Like it Hot: Trends in Campus Foodservice.
College Planning and Management; v10 n7 ; Jul 2007
Reviews trends in higher education food service and their effect on facility design. Changes in food preparation techniques, display, and delivery, as well as demand for extended hours, food selection, and multiple locations on food service facility designed are outlined.
Campus Auxiliary Facilities: Universities Strive to Accommodate Student Desires and Future Trends.
Facilities Manager; v23 n3 , p20-23 ; May-Jun 2007
Discusses current college student expectations for housing, dining, student unions, and the campus bookstore. Several effects on facility design and management are covered, these resulting from today's heightened expectations for privacy and choice.
Serving Students, Enhancing Campus Life.
Facilities Manager; v23 n3 , p24-28 ; May-Jun 2007
Provides brief profiles of ten new auxiliary facilities higher education institutions. These included residence halls, dining facilities, bookstores, student unions, sports and recreation facilities, and parking.
Facility Focus: Foodservice Facilities.
College Planning and Management; v10 n3 , p48-50 ; Mar 2007
Profiles three new higher education dining facilities that feature open design, market- style service, and a variety of seating configurations.
American School and University; v79 n7 , p18-20,22,24-26 ; Mar 2007
Discusses the role that school dining facilities can take in controlling obesity. Interior features that promote healthier eating are featured, including way to highlight healthy food choices.
Shaping the Future on Campus.
College Planning and Management; v10 n1 , p16-22 ; Jan 2007
Presents the predictions of several experts on the direction of higher education facility design, including continued increase of collaborative space, "neighborhood" residential design, building information modeling, varied dining venues and menus, and outsourcing.
Outsourcing on American Campuses: National Developments and the Food Service Experience at GWU.
Glickman, Theodore S.; Holm, Jennifer; Keating, Devlin; Pannait, Claudia; White, Susan C.
International Journal of Educational Management; v21 n5 , p440-452 ; 2007
The purpose of this paper is to provide an in-depth examination of the outsourcing of food services on a university campus. The paper uses a detailed case study including interviews with university administrators, contractor administrators, and students and background information taken from student satisfaction surveys and local newspapers.TO ORDER: http://www.emeraldinsight.com/journals.htm?articleid=1611106
New Building Type Unifies Lecture Halls and Food Court.
Educational Facility Planner; v41 n4 , p30-32 ; 2007
Profiles Kuztown University of Pennsylvania's new academic building which consists of seven high-tech lecture halls surrounding a 55-foot atrium featuring a central food court and comfortable lounges at the edges. The planning and design of the teaching spaces as well as the common areas are discussed.
Wiring the Dining Experience.
University Business; v9 n9 , p56-60 ; Oct 2006
Describes web-based utilities that allow students to check their meal plan balances, menus, and nutritional content; order breakfast to be delivered to their first class; and order meals in advance so that proper quantities can be prepared.
American School and University; v78 n13 , p71-78 ; Aug 2006
Presents two high school and six higher education food service facilities selected for the American School & University 2006 Educational Interiors Showcase. The projects were chosen for their creative renovations and use of existing conditions, engaging and delightful spaces, use of natural light and sustainable materials, technology integration, functionality, and flexibility. Building statistics, a list of project participants, and photographs are included.
Food Safety and Food Defense for Schools.
ERCMExpress; v2 n5 , 6p. ; Jun 23, 2006
It is recommended that schools adopt a multi-hazard approach to addressing their vulnerabilities. Food service operations--including school cafeterias, central kitchens, warehouses or food delivery services--pose risks to schools. Emergency management plans should not overlook the possibility of food service operational disruptions such as equipment failures, loss of power or contamination.
Tech Streamlines School Food Service
Eschool News Online; , 3p. ; Jun 20, 2006
In the last several years, school nutrition professionals have been able to access new tools that are revolutionizing the industry--from cashless transactions on the front lines to state-of-the-art operational efficiencies in the back office. This special report focuses on three broad areas in food-service management software and technology.
A Menu for Change.
Chronicle of Higher Education; v52 n33 , pA34-A36 ; Apr 21, 2006
Reviews the transformation of higher education dining halls into restaurant-style establishments often operated by popular chains. A three-way agreement between George Mason University, their food service contractor, and a chain restaurant is detailed.
Building Blueprints: Food Service Facilities.
School Planning and Management; v45 n4 , p28,29 ; Apr 2006
Presents an elementary school cafeteria that doubles as a community hall, is open 7:00 AM to 11:00 PM, and serves dine-in or carryout food. The collaborative effort of the students, administration, and business leaders is described, along with the creative "green" architecture of the facility that incorporates a former gymn and wrestling room.
NEA Today; v24 n7 , p34,35 ; Apr 2006
Describes electronic lunch payment systems that improve the flow of cafeteria lines.
Right at Home.
University Business; v9 n3 , p80-84 ; Mar 2006
Describes trends in higher education campus dining design that emulate retail food establishments, with a variety of smaller "themed" eateries distributed throughout the campus, as well as facilities that evoke the comforts of a home kitchen.
Facility Focus: Food Services.
College Planning and Management; v9 n2 , p64-67 ; Feb 2006
Describes four new higher education food service facilities that feature dynamic and open social spaces, with flexible food service facilities that can accommodate various capacities efficiently.
American School and University; v77 n13 , p70-76 ; Aug 2005
Presents six school food service areas selected for the American School & University 2005 Educational Interiors Showcase. The projects were selected for their functionality, sustainability, craftsmanship, cost-effectiveness, and community connection. Building statistics, designer information, and photographs are included.
Contested Desires: The Edible Landscape of School
Paedagogica Historica: International Journal of the History of Education; v41 n4-5 , p571-587 ; Aug 2005
Food and drink are associated with survival and for children and young people the edible landscape represents an essential part of survival in the modern school. At one and the same time, food and drink and the space in which they are served and consumed can become a site of contested desires, a space where authority and resistance are exercised. This paper explores the interior and exterior edible landscape of school in the UK context and suggests some pointers to its significance in terms of the development of pedagogy and curriculum.TO ORDER: http://www.informaworld.com
Kitchen Serves up Flexibility.
School Planning and Management; v44 n7 , p38,39 ; Jul 2005
Describes a state-of-the-art food service facility at Shiprock school on the Navajo Reservation. The centrally located cafeteria and media center radiate from the central courtyard and recall the design of a Navajo hogan.
The Age of Cyber Cafes.
College Planning and Management; v8 n5 , p27,28 ; May 2005
Describes successful cyber cafes at higher education institutions. Placing computers and coffee where students and faculty pass through, rather than at destination points, is recommended. Stand-up stations versus seating and the support of campus IT personnel are also covered.
Following the Food: Where Students Eat.
Chronicle of Higher Education; , pB26-B28 ; Mar 25, 2005
Traces the history of higher education campus dining facilities design and describes current trend to accommodate faculty and student desires to eat anywhere at anytime. Several examples of new and innovative higher education food service facility designs are described.
University Business; v8 n3 , p62-66 ; Mar 2005
Discusses the design, location, and management of full-service grocery stores on college campuses.
Getting to "WOW" with Creative Dining Hall Solutions.
College Planning and Management; v8 n1 , p73-75 ; Jan 2005
Offers eight steps to advance dining hall service: 1)Define the overall objectives of the food service program. 2) Analyze the existing conditions. 3) Involve students and other dining customers. 4) Create a "big idea," or shared concept that excites the stakeholders. 5) Align budget, logistics, cost estimates, and schedules. 6) Consider contingencies and creative funding sources. 7) Insist on dynamic, but practical, features. 8) Measure the results.
University of South Carolina's Food Service: On the Road to Renovation.
College Planning and Management; v7 n11 , p28,29 ; Nov 2004
Describes the University's partnership with the food service vendor, wherein the vendor paid for updating the food services facilities in return for a 15-year contract. By this means, the vendor was able to employ their expertise to create spaces that reflect food service trends and effectively market a mixture of national and in-house brands. An 18 percent increase in dining revenue was realized.
Hot Potato in the School Cafeteria: More Districts Outsource Their Food Services, but Some Raise Questions about Personnel Relations and Savings
School Administrator; v61 n8 , p34-40 ; Sep 2004
School food service departments must operate as nonprofits, yet they need to make enough money to be self-sufficient. In this article, the author discusses the increasing number of school districts in the U.S. that are using the services of food service contract management companies.
American School and University; v76 n13 , p61-65 ; Aug 2004
Presents four higher education and one high school cafeteria interiors selected for the American School & University 2004 Educational Interiors Showcase. The awards were based on the jury's estimation of the projects' adaptability, innovation, humanism, appropriateness to site, sustainability, and timelessness. Building statistics, designers, and photographs are included.
Facility Focus: Food Service.
College Planning and Management; v7 n8 , p54,55 ; Aug 2004
Describes innovative food service facilities at the University of New Hampshire, where a "market style" servery provides freshly prepared foods at locations scattered throughout the space, and at the Massachusetts College of Pharmacy and Health Sciences, where a cafe and student lounge were successfully combined.
Evaluating Security Readiness in Foodservice Using (SARA), Safety Analysis Risk Assessment.
Haynes, Jim; Beck, Joe
Journal of Family and Consumer Sciences Education; v22 n1 , p58-66 ; Spring 2004
Examines security risks present in food service and describes an evaluation instrument called SARA, safety analysis risk assessment, which can be used to evaluate security readiness in food service. This assessment covers protection of workers, tampering with food, access, emergency plans, and hazardous cleaning and maintenance materials. Includes 24 references.
Provide an Environment That Allows Students to Experience a Healthy Life Style.
Sturgeon, Cheryl B.
School Business Affairs; v69 n11 , p40-41 ; Dec 2003
Promotes a school environment that encourages students to make healthy life style choices, especially concerning food. Promotion of healthy eating should extend beyond the cafeteria to vending machines, school parties, curriculum and rewards for achievement. Parental invovlement, clear policies, and control of commercial influence within the school are also advocated.
Serving Up Success
University Business; Nov 2003
This discusses upcoming trends in campus food service programs, including: 1) flexibility will play a greater part in the facility design; 2) dining hall design will change to create more comfortable dining areas with varying size tables--from sideboard seats and tables for one, to group setups--so students can have any number of options for meeting and eating among friends; and 3) food service outlets will be scattered across the campus, rather than expecting that one huge food court or emporium will satisfy every student's need. Includes a list of food service resources.
College Planning and Management; v6 n4 , p42-43 ; Apr 2003
Describes the renovation of McMahon Dining Hall at the University of Washington in Seattle and the design of the Cyber Cafe at Northeastern University.
New Curve in System Ceilings.
Gee, Graeme D.
Architecture Week; Feb 15, 2003
Case study of a 10,000-square-foot cafeteria at Niles West High School in Skokie, Illinois. Part of a larger renovation, the cafeteria features a specialty ceiling that is open and airy, and that creates an inviting atmosphere for students to eat, read, and converse.
Serving Up Safety.
Fitzgerald, Patricia L.
Principal; v82 n1 , p56-58 ; Sep-Oct 2002
Describes what principals can do to protect children from food-related illness in school: Forming of food-safe school teams, developing food-safety procedures, including food safety in crises-management plans, educating staff on plans and procedures, encouraging hand washing, making sure the cafeteria works properly, and encouraging the hiring of certified food-service personnel.
American School and University; v74 n12 , p64-70 ; Aug 2002
Describes the design of notable school cafeterias and food service areas, including the educational context and design goals. Includes information on architects, suppliers, and cost, as well as photographs.
School Cafeterias/Food Preparation Areas.
Kromm, David V.
School Planning and Management; v41 n2 , p62-63 ; Feb 2002
Discusses three key factors that contribute to the creation of school cafeterias as social learning spaces: access, ambience, and function.
Facility Focus: Food Service.
College Planning and Management; v5 n2 , p38-39 ; Feb 2002
Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs.
Technology Solutions for School Food Service.
School Planning and Management; v41 n2 , p43-47 ; Feb 2002
Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions.
A Full Plate for Schools.
American School Board Journal; v189 n1 , p22-25 ; Jan 2002
As of summer 2001, at least 12 states are deep-sixing junk foods in schools. Schools face an uphill battle on nutrition education. Commercials promoting junk food seem ubiquitous, and children are spending too many inactive hours watching television. Major challenges include the open-campus lunch period and cash-strapped schools using profits from school vending machines for programs and equipment.
Lunch is Served. How a School Redesigned its Cafeteria to Make Better Use of Space.
Schweitzer, Diane K.
American School Board Journal; v189 n1 , p20-22 ; Jan 2002
This describes the successful redesign of the George Rogers Clark Middle School/High School cafeteria in Hammond, Indiana that resulted in an upscale-style dining area where students do more than just have lunch. The new cafeteria has a combination of natural and indirect lighting, comfortable booths and sturdy chairs, including stylish bar stools. Electrical outlets and data ports for connecting to the Internet were placed on all perimeter walls, televisions for instructional purposes are available throughout the room, and security cameras are in the ceiling.
Schools Flunk Food Safety.
Chicago Tribune; Dec 10, 2001
News from Chicago that one in four city schools are cited for rodent and bug infestation in food storage areas, kitchens and cafeterias. Chips of paint float into the cooking pans, and walls are slicked with chronic grime. Frozen entrees wrapped in cellophane are warmed then left to sit for hours in plastic containers that do not hold a safe temperature. When food-handling problems are found, a report is filed but follow-up is rare.
Lawrence Community Kitchen Proves to Be Next Logical Step.
American School Food Service Association News; , 2p. ; Nov 15, 2001
Describes the Lawrence (Massachusetts) community kitchen project which trains community members in the food service industry in an after-hours program held at a public school. Trainees provide 50 evening meals per day to needy community members. The pilot project is funded by the U.S. Department of Education, the U.S. Department of Agriculture, Lawrence Public Schools and several other local non-profit organizations.
Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.
Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare
Journal of School Health; v71 n7 , p313-24 ; Sep 2001
Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food services provided by schools and foods and beverages sold outside of the program.
Facility Focus: Food Service.
College Planning and Management; v4 n7 , p50-51 ; Jul 2001
Details the design goals, materials, and finish choices of a 38,400 square-foot dining facility and the delineation and organization of multiple spaces that comprise a 21,000 square-foot food service facility. This later design utilized market studies of student tastes and buying patterns to ensure student satisfaction. Includes seven photographs.
You Learn What You Eat: Cognition Meets Nutrition in Berkeley Schools.
Orion Afield: Working for Nature and Community; v5 n3 , p10-13 ; Summer-Fall 2001
In the past 5 years, the Center for Ecoliteracy's Food Systems Project has grown from one schoolyard garden to the complete reinvention of Child Nutrition Services throughout the Berkeley Unified School District. Using food as the organizing principle for systemic change, the project is devising a pattern of healthy food, improved academic performance, and support for local farmers and businesses.
Larsen, Christopher W.
School Planning and Management; v40 n5 , p46-47 ; May 2001
Highlights school cafeteria design criteria that creates dining facilities that are both social areas as well as eating spaces. Also examined are key design considerations for multi-purpose areas.
New School of Management, Delaware State University, Dover, Delaware.
Design Cost Data; v45 n1 , p18-20 ; Jan-Feb 2001
Presents features of Delaware State University's New School of Management designed to stimulate positive gains in teaching and learning. The design incorporates state of the art distance learning systems that includes a 350-seat auditorium possessing the same capability, and a commercial kitchen and dining facility for chef and hotel management training. Floor plans and photos are included.
Building Blueprints: Bye-Bye, Heartburn.
College Planning and Management; v4 n1 , p50-51 ; Jan 2001
Explains how Sinclair Community College (Dayton) renovated and expanded its cafeteria to meet the needs of today's students, staff, and local community. Photos are included.
Building Blueprints: On-Campus Gourmet Dining.
College Planning and Management; v13 n12 , p22-23 ; Dec 2000
Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included.
Facility Focus: Food Service.
College Planning and Management; v3 n8 , p32-34 ; Aug 2000
Examines three renovated college facilities that offer student- friendly dining space. Renovation problems in the areas of food and entertainment, service and choice, and image versus architectural history preservation are addressed.
High School Food Courts: A New Evolution in Student Dining.
School Planning and Management; v39 n8 , p22-23 ; Aug 2000
Discusses how traditional high school cafeterias have changed in recent years into food courts and dining areas usually found in shopping malls. Areas examined include food court design, traffic patterns, safety and after-hours usage, and kitchens and serving areas. How one school district turned its food court system into a successful district-wide catering operation is explored.
Bye Bye Cafeteria, Hello Restaurant-Style Dining.
College Planning and Management; v2 n11 , p46-49 ; Nov 1999
Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience.
Facility Focus: Food Service.
College Planning and Management; v2 n8 ; Aug 1999
Provides four examples of how colleges have incorporated the marketplace into their food service operations as one way of attracting new students. Dining room design features discussed include furniture selection, and servery, and serving platform design.
Multiple Choice: Trends in Dining Design.
School Planning and Management; v38 n5 , p50, 52, 54 ; May 1999
The cafeteria, as we all once knew it, no longer exists. Schools have entered the age of the "cafetorium," the "auditeria," and the food court. Some emphasize the food function, but adapt easily for use as an auditorium or gymnasium.
A New Trend in Dining Design.
College Planning and Management; v2 n4 ; Apr 1999
Describes how to create additional revenue streams by designing campus facilities that are flexible and multifunctional and that satisfy student preferences. The college dining hall is used to illustrate how a cafeteria is transformed into a multifunctional business enterprise designed to keep students on campus.
More School Cafeterias Looking Like Restaurants
The Cincinnati Enquirer; Dec 27, 1998
More schools are moving away from institutional cafeterias, replacing them with open-air, restaurant-style environments with self-serve lines, salad bars and buffets.
Keep It Clean.
Griffin, William R.
College Planning and Management; v1 n6 , p41-42,44-45 ; Nov 1998
Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self inspection check list and the 12 essentials for managing towards cleaner facilities.
Changing Cafeteria Blahs Into Food Court Appeal.
School Planning and Management; v37 n5 , p33-34,36-38 ; May 1998
Increasing student participation in cafeteria lunches can be a piece of cake for administrators who follow simple guidelines, including redesigning instead of renovating.
Branded Food Service Operations Come in Different Flavors.
College Planning and Management; v1 n2 , p59-60, 62 ; Mar 1998
Describes how one university got out of the food business and leased space in its student union comparable to the way that a mall food court leases space. The university acts as a commercial property owner and lessor, collects rent, pays the utility bills, services tenants, and aspires to break even.
Woods, Rosalie M.
School Foodservice & Nutrition; , p6 ; Dec 1997
Not every school across the country boasts a separate space for its cafeteria, study hall, auditorium, gymnasium, school dance and meeting place. In fact, in many schools, one room must serve many functions. The result is the ubiquitous multi-purpose cafeteria, and its logistics can challenge even the most creative foodservice director. But with some innovative design or redesign, school foodservice professionals can find a wealth of solutions to maintain the cafeteria's identity. The key is to get involved in the process early.
Renovate & Recreate
Gryder, Susan Davis
School Foodservice & Nutrition; 1997
Some tips for surviving a kitchen facility, servery, or dining room redesign.