| Preliminary Pages |
Title Page
Table of Contents
List of Exhibits
List of Figures
Preface
Acknowledgments
|
| Chapter 1: Introduction to Foodservice Systems |
Unique Characteristics of Foodservice
Flow of Food
Form of Food Purchased
Types of Foodservice Systems
References
|
| Chapter 2: Decision-Making Process in
Selecting a New Foodservice System
|
Trends in Schools that May Impact Decisions for
Alternative Foodservice Systems
Foodservice Systems Used by School Districts
Factors Influencing Decisions to Centralize Food Production
Decision-Making Process
Decision-Making Process for Centralizing Food Production
Advice of School Foodservice Directors with Centralized
Foodservice Systems to Those Considering Centralization
Advantages of Centralized Food Production
Disadvantages of Centralized Food Production
Satisfaction with Foodservice Systems
Impact of Centralized Foodservice Systems on Food Quality
Summary
References
|
| Chapter 3: Planning Process for Centralized
Foodservice Systems
|
Guiding Principles in Planning a Centralized Foodservice
System
Factors to Consider in Planning a Centralized
Foodservice System
School Foodservice Director’s Role in Planning the
Central Kitchen
Use of a Planning Committee
Resources/Sources of Information for Planning for a
Centralized Foodservice System
Role of the Menu in the Planning Process
Planning Equipment and Facilities
References
|
| Chapter 4: Writing a Feasibility Study |
Definition/Purpose of a Feasibility Study
Who Conducts the Feasibility Study
Components of a Feasibility Study for a Centralized Foodservice System
|
| Chapter 5: Financial Considerations for Centralized Foodservice
Systems
|
Financial Feasibility of Centralized Foodservice Systems
Funding the Project
New Costs to School Foodservices
References
|
| Chapter 6: Consulting Services
|
Developing the Request for Proposals
Selecting the Consultant
Working with the Consultant
References
|
| Chapter 7: Gaining Support for a New Foodservice
System
|
School District Support
Student/Community Support
|
| Chapter 8: Food Safety in Centralized Foodservice Systems
|
Prerequisites for Food Safety and HACCP Programs
Responsibility for HACCP
Developing and Implementing HACCP Programs
HACCP Principles
Integrating Technology into HACCP Programs
Research Related to Food Safety in Centralized Foodservice Systems
References
Other Resources
|
| Chapter 9: Central Kitchens
|
Human Resource Issues
Layout and Design of the Facility
Equipment
Maintenance
Purchasing
Warehousing
Communication
Transportation
Waste Management
Computer Systems
Miscellaneous Operational Issues
Challenges/Problems in Operating a Central Kitchen
Changes Directors Would Make in their Central Kitchen
References
|
| Chapter 10: Regional Kitchens
|
Description of Regional Kitchens
Advantages of Regional Kitchens
Disadvantages/Challenges of Regional Kitchens
Operational Issues
|
| Chapter 11: Receiving (Satellite) Kitchens
|
Decisions Required in Planning a Receiving Kitchen
Equipment Typical for a Receiving Kitchen
Food Safety and HACCP Programs at the Receiving Kitchen
Staffing
Other Considerations
|
| Case Studies
|
Elko County School District Food Service
Jefferson County Public School and Community Nutrition Services
Minneapolis Public Schools Food Service
Portland Public Schools Nutrition Services
Saint Paul Public Schools Food Service
Salem-Keizer Public Schools Food Service
|
| Glossary
|