NFSMI Resource Center
The Resource Center of the National Food Service Management Institute provides access to the Institute's wide array of education and training material, research, newsletters, and other online resources.
As part of our commitment to distributing resources at little or no cost, NFSMI provides all materials and resources for free download.
Find the resource you want using title or keyword search, browse Education and Training or Applied Research titles alphabetically, or use the Subject Index. Connect to a description of the item and links to download it, view it, or print it.
Log-in using your profile to add the document to your personal document library. Reference it when you need it without downloading or printing it. If the document is updated, you will always have the most current version at your fingertips.
All resources are available for FREE to download and print what you need, and make as many copies as you like. You may use the materials for educational purposes as long as they are not being printed for resale. We also ask that you retain the NFSMI and USDA identifiers on all NFSMI materials that you download and reproduce.
All resources are available for free download.
Print materials can be made available on CD or bulk print in quantities of 25 or more by special order. These print on demand special orders take 4 to 6 weeks to fill and are priced on a cost recovery basis, including shipping and handling. Call 800-321-3054 for information.
Videos can be viewed online in streaming video or downloaded from the Web site to be played on your computer. Most video materials are available on DVD by special order.
Call NFSMI at 800-321-3054 for information.
Cooks for Kids
These innovative 30-minute broadcasts feature exciting ideas for school nutrition professionals and families preparing healthful and appealing foods for children. Season One celebrates the fact that healthful food for children can, and should, be served everywhere - in restaurants, schools, and homes. Season Two Healthy Cooking Across America visits different regions of the country showcasing healthy local favorites. Each episode is posted on the Web site along with handouts and recipes.
Culinary Techniques for Healthy School Meals
Culinary Techniques for Healthy School Meals presents step-by-step food preparation techniques to produce healthy and delicious school meals. Culinary Techniques provides 16 print lessons and 51 video lessons to use in training. Six online courses are available for earning continuing education credits.
The Institute has innovated the use of Web seminars to deliver focused information and training on topics as varied as special needs to archival preservation. These seminars are recorded and archived to be viewed later.
The National Food Service Management Institute pioneered the use of short, ten-minute training sessions. Since 1995, the Institute has presented an annual Breakfast Lunch Training (BLT) module on topics ranging from On The Road to Professional Food Preparation to Nutrition 101: A Taste of Food and Fitness. Use the keyword "BLT" to find them in the Document Library search, or look for Breakfast Lunch Training - BLT in the Education and Training Resources list by title.
The NFSMI's successful satellite seminars are made available on the Web site after their live broadcast. View them in streaming video online, download the files to play on your computer, or call for information on the DVD. Refer to our schedule of satellite seminars to find exactly the one you are interested in.
Training, Workshops, and Seminars
The NFSMI provides several opportunities to participate in training, workshops, and seminars at NFSMI in Oxford, Mississippi, and at locations throughout the country.
Seminars and face to face training.
Education and training sessions at state agencies and state association conferences for school programs and CACFP on over 40 specific topics drawn from NFSMI and USDA Team Nutrition resources.
Education sessions at the School Nutrition Association's Annual National Conference and at regional, state, and local association meetings.
Technical assistance to school nutrition programs at the district and local level, as well as child care providers on the USDA Child and Adult Care Food Program, through requests from state agencies.