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Nutrition Satellite Network

National Food Service Management Institute

The University of Mississippi

EQUIPMENT EFFICIENCY FOR HEALTHY SCHOOL MEALS

A National Satellite Seminar

broadcast March 12, 1997

PARTICIPANT SEMINAR INFORMATION

 TOPIC  PAGE
Satellite Seminar Expected Outcomes 2
Suggestions for Planning or Rearranging Work Stations 3
Lunch Menu Offerings for One Week 4
"Food for Thought" about Equipment 5
Tilting Skillet 6
Mixer Attachments 7
Convection Steamer 8
Preventive Maintenance 9
Sample Equipment Record 10
Updating Serving Areas 11
Preparation Equipment Guidelines for Conventional Kitchens 12
Suggested Equipment for Conventional Kitchens 13
Guidelines for Writing Specifications 14
Future Trends 15
Bonus Tips 16
References 17
Pretest 23
Posttest, Page 1 24
Posttest, Page 2 25
Pretest Answer Key 26
Posttest Answer Key 27


The University of Mississippi is an Affirmative Action/Equal Opportunity Employer and does not discriminate on the basis of age, race, color, sex, pregnancy, religion, marital status, national origin, disabilities, or status as disabled or Vietnam-era veteran. (AA/ADA/EOE)

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Consumer Service under grant #F33385 to The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.

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