Managing Child Nutrition Programs: Leadership for Excellence

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Jones & Bartlett Learning, 1999 - Medical - 738 pages
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This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today.
 

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Contents

CHAPTER 1Perspectives on Managing Child Nutrition Programs
3
CHAPTER 2History of Child Nutrition Programs
29
CHAPTER 3Overview of Federal Child Nutrition Legislation
87
Sharing the Universal Vision How
110
CHAPTER 4Nutrition Integrity
117
Application
125
CHAPTER 5Human Resources
135
Development of CNP Leaders
143
Preparation of Nutritious Food That Students Accept and Choose
467
Menu Production Techniques for Healthy School Meals
481
Culinary Skills Attract Student Customers
491
Application
499
Jane Gullett RD and Jennifer Parenteau
506
Introduction
512
Recruiting and Hiring HighCustomerContact Employees
521
Role of the Manager in Developing a Customer
527

Summary
155
CHAPTER 6Evaluation and Procurement of Computer Technology
161
Food Service Management Functions
169
Business Functions
188
CHAPTER 7Financial Management
207
Knowing Sources and Amount of Revenue
214
Taking Corrective Action
230
CHAPTER 8Surviving an External Review
237
The CafeteriaClassroom Connection
267
Linkages Between the Cafeteria and Classroom
275
Summary
287
Nutrition Education Resource List
295
CHAPTER 11Healthy Meals for Healthy Preschool Children
329
Impact of the Eating Environment on the Development
339
CHAPTER 12Nutrition Management for Children with Special Food
363
Training Needs and Resources
379
Nutrition Training and Resource Materials
387
Laws Regulations Procurement Codes and Ethics
393
Brands of Existing Products
429
Food Production Systems
435
Food Service Production Issues
446
Facility Design and Equipment Selection
454
CHAPTER 17Customer Service Design and Implementation
533
Designing the Customer Service Areas
539
Impact of Design on Customer Service
550
Developing and Implementing a Plan
558
CHAPTER 18Sanitation Safety Energy Conservation and Waste Management
565
HACCP and Solid Waste Management Resources
607
Steps to a Successful Marketing Plan
613
Summary
622
Overview
628
Communicating Your Key Messages to Students
637
CHAPTER 21Communicating with School Officials
647
Using Research to Support Requests to School Administration
653
Making Presentations to the School Board
663
CHAPTER 22Community Relations
671
Parent Involvement
681
Disaster Feeding
688
Participation at Statesboro High
695
CHAPTER 23Dreams and Deeds for the Millennium
703
Leadership for Excellence
714
About the Authors
721
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