Layout, Equipment, and Work Methods for School Lunch Kitchens and Serving Lines

Konrad Biedermann, Wilhelmy, O.,, M. R. Dull and John C. Bouma

No 313430, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: With the continued growth of the school lunch program the need for information to help the management of school lunch operations, in addition to that published on the storage of food and the planning and equipping of lunchrooms, became apparent. This study was initiated in 1963 in cooperation with the School Lunch Division, Consumer and Marketing Service, to develop standards of labor utilization and guides for planning or remodeling kitchens and lunchrooms in schools with kitchens on the premises. Material presented in this report was developed under contract by Battelle Memorial Institute. Mr. Wade D. Bash, Chief, School Lunch Program, Ohio State Department of Education, assisted in the selection of school lunch operations to be studied and counseled the contractor throughout the study.

Keywords: Labor and Human Capital; Production Economics; Research and Development/Tech Change/Emerging Technologies; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 54
Date: 1966-12
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313430

DOI: 10.22004/ag.econ.313430

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