National Food Service Management Institute
The University of Mississippi
Nutrition Satellite Network
Equipment Efficiency for Healthy School Meals

EQUIPMENT EFFICIENCY FOR HEALTHY SCHOOL MEALS


REFERENCES

Auburn University Department of Architecture (1994). Child nutrition programs design handbook.Montgomery, AL: Alabama Department of Education.

Avery, A.C. (1985). A modern guide to foodservice equipment. New York: Van Nostrand Reinhold.

Bennett, J. (1994). Appearances aren't everything. School Food Service Journal, 48(2), 32, 33, 36, 37, 39.

Birchfield, J.C. (1988). Design and layout of foodservice facilities. New York: Van Nostrand Reinhold.

Designing school kitchens from scratch. (1989). School Food Service Journal, 43(10), 54, 56.

Equipment guide for on-site school kitchens. (1977). Washington, DC: U.S. Department of Agriculture, Food and Nutrition Service, PA-1091.

Gregoire, M.B., Sneed, J., & Martin, J.M. (1993). School foodservice: A look to the future. Hospitality Research Journal, 17, 175-191.

Kazarian, E.A. (1989). Foodservice facilities planning (3rd ed.). New York: Van Nostrand Reinhold.

Kotschevar, L.H., & Terrell, M.E. (1985). Foodservice planning: Layout and equipment (3rd ed.). New York: Macmillan.

Maize, R. S., & Conklin, M.T. (1995). NFSMI needs assessment of school foodservice directors. University, MS: National Food Service Management Institute.

National Food Service Management Institute (1996). Equipping school kitchens to prepare healthful meals. INSIGHT No. 6, University, MS: National Food Service Management Institute.

Nettles, M.F. (1996). Issues related to equipment and the Dietary Guidelines for Americans. University, MS: National Food Service Management Institute.

Pannell, D.V. (1992). School nutrition facility planning guide. Sacramento, CA: California Dept. of Education.

Payne-Palacio, J., Harger, V., Shugart, G., & Theis, M. (1994). West's and Wood's introduction to foodservice (7th ed.). New York: Macmillan.

Puma, M. J. (1983). Foodservice equipment in school nutrition programs. Washington, DC: U.S. Department of Agriculture, Food and Nutrition Service.

Quantity recipes for school food service. (1988). Washington, DC: U.S. Department of Agriculture, Food and Nutrition Service, PA-1371.

Sachman, S. (1994). Form follows function. School Food Service Journal, 48(2), 29-30.

Scriven, C., & Stevens, J. (1982). Food equipment facts: A handbook for the food service industry. New York: John Wiley & Sons.

Shugart, G., & Molt, M. (1993). Food for fifty (9th ed.). New York: Macmillan.

Sneed, J. (Ed.). (1992). Proceedings of Trends: School Food Service in the Year 2000 and Beyond. University, MS: National Food Service Management Institute.

Spertzel, J.K. (1991). Combi ovens: A revolution in cooking. School Food Service Journal, 45(8), 94, 96.

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