1. Southwestern Regional Seminar for School Food Service.

New concepts in management.

2. Northeast School Food Service Seminar, University of Massachusetts.

Proceedings of the Northeast School Food Service Seminar, July 12-July 24, 1970.

3. Northeast Regional Seminar for School Food Service Supervisors Pennsylvania,1971.

Nutrition education, nutrition delivery systems and the management function.

4. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1969.

Management functions for state and system level school and non school food service administrators.

5. Southeast Regional Seminar for School Food Service Administrators, University of Tennessee, 1970.

Management functions of a centralized school food service system.

6. Wyoming. State Dept. of Education.

A resouree manual for school food service personnel.

7. United States. Food and Nutrition Service.

Food price sources for school food procurement.

8. New Mexico. Dept. of Education. School Lunch Division.

Sanitation and safety.

9. 1979 school foodservice who's who directory. Chicago.

10. 1979 healthcare foodservice who's who directory. Chicago.

11. Wyoming. State Dept. of Education.

Staff development.

12. West Virginia. State Dept. of Education.

Competency-based program for food service personnel.

13. Kansas. State Dept. of Education.

Main dish.

14. Kansas. State Dept. of Education.

Main dish manual.

15. National School Food Service Conference, Rutgers University, 1972.

Proceedings of the National School Food Service Conference.

16. Colorado. State University, Fort Collins. Dept. of Food Science and Nutrition.

Comparison, of two off-line computer assisted nutrient standard menu planning techniques.

17. Roers, Betty.

Descriptive study of food service equipment used in different types of North Dakota businesses.

18. Stelzlen, Janelle Hicks.

Techniques of main dish preparation.

19. Baltimore Co., Md. Dept. of Engineering.

Kitchen standards for the Board of Education of Baltimore County.

20. Beach, Betty Laura.

Formula development and acceptability evaluation of selected seafood entress.

21. Coble, M. Catherine.

A guide to nutrition and food service fdr nursing homes and homes for the aged.

22. Illinois. School Food Service Association.

Ground beef recipes for school cafeterias.

23. Michigan. Bureau of Health Facilities.

Food service guide for health care facilities.

24. Colorado. State University. Fort Collins. Dept. of Agricultural Engineering.

Two off-line computer assisted nutrient standard menu planning techniques.

25. Ninemier, Jack Douglas.

Nutrition and menu planning for child nutrition programs.

26. Ninemeier, Jack Douglas.

Quantify food preparation for child nutrition programs.

27. Colorado. State University, Fort Collins. Dept. of Agricultural Engineering.

NSM menu planner.

28. New York State. University Division of Educational Management Service.

School food services.

29. Gibson, Donna Olive.

The development of a model for sharing food service consultation across school district lines in a four-county area in rura Georgia.

30. Colorado. State University, Fort Collins. Dept. of Agricultural Engineering.

Pilot study to assess, audit and evaluate food delivery systems used in school food service.

31. Colorado. Dept. of Education. School Lunch Division.

Colorado school lunch handbook.

32. Oklahoma. State Dept. of Education. School Lunch Division.

Oklahoma school lunch desserts teaching outline.

33. Lee, Jasper S.

Food preservation manual.

34. United States. Army Natick Research and Development Command.

Egg products for use in a cook-freeze system.

35. Kansas. State Dept. of Education. School Food Services Section.

Baking.

36. United States. Army Natiek Research and Development Command.

Pilot plant producation of frozen entree items for the Navy.

37. Rice Council for Market Development.

Cycle menus for fall and winter.

38. Georgia School Food Service Association.

Best recipes and ideas from Georgia's school lunchrooms.

39. North Carolina. School Food Service Section.

Equipment use and care.

40. Wagner, Dorothy.

Nine-week menu cook book.

41. Welch, John M.

A task unit concept for on-the-job training in food seivice.

42. Kyle. Robert J.

Small canning facilities.

43. 1973 food service research abstracts and listings of needed food service research.

44. 1971 food service research abstracts and listings of needed food service research.

45. 1969 food service research abstracts and listings of needed food service research.

46. New Mexico. Dept. of Education. School Lunch Division.

School lunch rooms, their planning and equiment.

47. Smithies, Myra.

Guides for food service and kitchen planning in homes for the aged.

48. Bieler, Erma.

Basic menu planning.

49. Bahen, Helen Cutler.

Better health through improved food preparation techniques.

50. United States. Agricultural Research Service. Consumer and Food Economics Research Division.

Cooking for small groups.

51. Steltzlen, Janelle Hicks.

Techniques of main dish preparation.

52. Menu planning information : a system for menu planning.

53. Baltimore. Public schools. School Food Service Office.

Elementary menus.

54. Nejelski, Leo.

Selected research abstracts of published and unpublished reports pertaining to the food service industry including recommendation for research needs.

55. Hockenbery, George.

Contraeted school food services.

56. United States. Bureau of Naval Personnel.

Commissaryman 3 & 2.

57. New York State. University.

Guide for training school lunch personnel.

58. Upper East Tennessee Educational Cooperative.

CHEFS project.

59. Carrollton, Ga. Board of Education. School Food Service.

Project SMILE.

60. Georgia. Dept. of Education. School Food Service Unit.

Student manual.

61. North Carolina. School Food Service Section.

An overiew of school food service.

62. Georgia. Dept. of Education. School Food Service Unit.

Instructor's manual.

63. Cornell University. School of Hotel Administration.

A study of career ladders and manpower development for non-management personnel in the food service industry.

64. New Hampshire. University. Cooperative Extension Service.

A manual for emergency mass feeding indoors.

65. Berkeley, Robert M.

Uniform food service management system.

66. Wyoming. State Dept. of Education.

A self improvement package for school food service personnel.

67. Alabama. University. Dept. of Trade ind Industrial Education.

Quanfity food preparation.

68. Maryland. Dept. of Education. Food Services Section.

School food service facilities.

69. California. Division of School Administration and Finance. Bureau of Food Services

Food purchasing.

70. National Research Association.

Development of career progression systems for employees in the foodservice industry.

71. United States. Food and Nutrition Service.

Suggestions for food service for day camps and receation programs.

72. Lukowski, Robert F.

Receiving food in food service establishments.

73. Peterkin, Betty B.

Food purchasing guide for group feeding.

74. Potter, Frank E.

Purchasing dairy products for food service establishments.

75. United States. Army Natick Research and Development Command.

Evalucation of five food-rating-feedback cards.

76. Lukowski. Robert F. . Purchasing canned fruits and vegetables for food servic establishments.

77. Wrisley, Albert L.

Purchasing beef for food service establishments.

78. Grover, Robert M.

Purchasing eggs for food service establishments.

79. United States. Army Natick Development Center. Food Sciences Laboratory.

Consumer and worker evalucation of cash food systems.

80. Georgia. Dept. of Education. School Food Service Unit.

Purchasing.

81. Bardi, James A.

Employer perceptions of the training needs of the adult food service employer.

82. Moragne. Emma.

Meals per hour.

83. Sinner, Kath.

Portion size control.

84. Muschik, Eulalia.

Customer service.

85. Conrad. Louis.

Account ability .

86. Jordan, Kathy.

Recipe costing.

87. American Gas Association.

Dietitians' manual for buying, operation, maintenance, service of gas cooking equipment.

88. Kansas. States Dept. of Education. School Food Services Section.

Baking manual.

89. United States. Dept. of the Army.

Commander' s manual.

90. Puerto Rico. Dept. of Health. Programa de Salud Ambiental. Servicios de Educacioneen Salud.

Si usted no lo evita los microbios danan los alimentos.

91. MacAllister, John J.

Quantity food preparation.

92. Kansas Association of School Business Officials.

Food products prdcurement, receiving and storage guide.

93. Oregon. Dept. of Education. School Lunch Program.

Basic menu planning.

94. United States. Consumer and Marketing Service. School Lunch Division.

Food storage guide for schools and institutions.

95. United States. Food and Nutrition Service.

Equiment guide for preschool and age child service institutions.

96. Fairfax County Public Schools. Food Servlte Division.

Food service manual.

97. Neill, Carol.

Food service personnel training project.

98. United States. Food and Nutrition Service.

Equiment guide for on-site school kitchens.

99. Georgia. Dept. of Education. School Food Service Unit.

Menu Planning.

100. Baltimore. Public Schools. Public School Cafeterias.

Elementary menus.

101. Baltimore. Public School. School Food Service Office.

School food service 1977-1978.

102. Peterkin, Betty B.

Food selection for good nutrition in group feeding.

103. MoskowitZ, Howard R.

A system for evaluation of military menus.

104. Massachusetts. University. Cooperative Extension Service.

The cyclical menu for greater variety, easier planning, better cost control.

105. Georgia. Dept. of Education. School Food Service Unit.

Menu planning.

106. United States. Agricultural Marketing Service.

Guide for warehousing USDA-donated foods.

107. Meikenhous, Marilynne S.

The effect of convenience, semi-convenienee and scratch methods of food preparation on labor usage, equipment usage, productio costs and student evaluation of food items at Baker County Middl School.

108. United States. Dept. of Agriculture. Economic Research Service.

Establishing centiral school lunch kitchens in urban areas.

109. North Carolina. Dept. of Public Instruction.

Tar heel school food service.

110. Kansas. State Dept. of Education. School Food Services Section.

Fruits & vegetables.

111. Sanitation and Food Safety Conference, Virginia Polytechnic Institute and State University, 1973.

Proceedings.

112. Florids. Dept. of Education.

Sanitation & safety for child feeding programs.

113. Freshwater, John F.

Evalucation of dishwashing systems in food service establishments.

114. United States. Agricultural Research Service.

Improved methods and equiment for boning turkeys.

115. Krueckeberg, Harry F.

Food purchasing procedures of small foodservice operators.

116. Cater, Evelyn Josephine.

A preliminary investigation of the effectiveness of programed instruction in teaching sanitation to non-proessional food servic employees.

117. Kansas. State Dept. of Education. School Food Services Section.

Management.

118. Wischkaemper, Paul.

Services of institutional wholesale grocers.

119. Karitas, James Joseph.

Determining costs of servicing wholesale institutional grocery orders.

120. New Mexico. Dept. of Education. School Lunch Division.

How to buy for school lunch.

121. Hayes, Patrick.

A manual to the development and implementation of food service employee training programs in South Central Connecticut.

122. United States. Food and Nutrition Service.

A guide for planning food service in child care centers.

123. United States. Agricultural Research Service. Consumer and Food Economics Institute.

A guide for precosting food for school food service.

124. Fairfax County Public Schools. Food Service Division.

Food service manual.

125. National Sanitation Foundation, Ann Arbor, Mich.

A reference manual of food service sanitation educational and training materials.

126. Baltimore. Public Schools. Public School Cafeterias.

Printed and mimeographed forms.

127. United States. Food and Nutrition Service.

School food service financial management handbook for uniform accounting.

128. United States. Food and Nutrition Service.

School food service financial management handbook for uniform. accounting.

129. Donovan, Anne Claire.

Hospital dietary services.

130. Schuler, George Albert.

Food, hands, and bacteria.

131. Kansas. State Dept. of Education.

Kansas school food service menu planning book.

132. United States. Food and Nutrition Service.

Principles of quantity food purchasing, receiving & storage for child nutrition programs.

133. United States. Food and Nutrition Service.

Instructor's guide.

134. United States. Food and Nutrition Service.

A Planning guide for food service in child care centers.

135. United States. Food and Nutrition Service.

Food buying guide for Type A school lunches.

136. Dade County Public Schools. Food and Nutrition Dept.

Comparison of Type A and computer assisted nutrient standard menus.

137. Ninemeier, Jack Douglas.

Nutrition and menu planning for child nutrition programs.

138. Ninemeier, Jack Douglas.

Quantity food preparation for child nutrition programs.

139. Ninemeier, Jack Douglas.

Principles and practices of sanitation & safety in child nutrition programs.

140. Ninemeier, Jack Douglas.

Pirinciples and practices of resource management for child nutrition programs.

141. United States. Food and Nutrition Service.

School food service management manual.

142. Georgia. Dept. of Education. School Food Service Unit.

Food purchasing.

143. United States. Food and Nutrition Service.

Food strorage guide for schools and institutions.

144. Cress, Ronnie Lou.

Nutrition plan for migrant day-care centers.

145. United States. Food and Nutrition Service.

Food purchasing pointers for school food service.

146. Midwest. Research Institute, Kansas City.

Energy management and energy conservation practices for the restaurant industry.

147. United States. Head Start Bureau.

Training guide for foodservice personnel in programs for young children.