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.

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. 172

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.

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.

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.

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.

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.

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.

Advises on design of campus kitchens, emphasizing comfort, hood safety, energy conservation, cost-effectiveness, and heat recovery.

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.

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.

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.

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.

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.

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.

Describes how serving station arrangement and food display can increase the consumption of healthy foods in school lunchrooms.

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.

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.

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.

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.

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.

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.

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.

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.

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.