
National Food Service Management Institute
The University of Mississippi
Nutrition Satellite Network
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. |
Equipment Efficiency for Healthy School Meals Table of Contents
Satellite Programs Resource Index
HOME
National Food Service Management Institute, P.O. Drawer 188, University, MS 38677
1-800-321-3054 FAX 1-800-321-3061