Chapter Eight

Airport Foodservice
As airlines have decreased their in-flight foodservice, airport restaurants such as popular chain restaurants, along with quick-service restaurants have picked up the business.	313	1, 2, 5

Military Page Object.

Military foodservice is a large and important component of managed foodservice. Even with military downsizing, military foodservice sales are estimated at over $6 billion.	314	1, 2, 5
Services and concepts are being redesigned to better serve the needs of personnel. Efforts are being made to address problems with service delays, inferior products, and inventory controls.	314	1, 2, 5
In many cases, officers’ clubs have been contracted out to foodservice management companies. The clubs have moved emphasis from fine dining to a more casual atmosphere. Menu management strategies have also been implemented.	314	1, 2, 5
Another trend is the testing of prepared foods that can be reheated and served without much labor. MREs (meals ready to eat) are standard for troops in the field. Today, a mobile kitchen can be run by only two people.	315		1, 2, 5
One problem of privatization of military foodservice operations may arise in the need to provide foodservice in combat situations. In such cases, the military must be able to provide its own foodservice.	315		1, 2, 5

Elementary and Secondary Schools Page Object.

In 1946, the United States Government enacted the National School Lunch Act in response to concerns about malnourishment in military recruits. The rationale was that if students received good meals, the military would have healthier recruits.	315		3
Today, approximately 26 million children are fed breakfast, lunch, or both each day, at a cost of about $7 billion dollars a year, by the National School Lunch Program.	316		3
A major challenge for the program is to balance nutrition with foods the students like. Many are concerned about the food that young students are eating. Studies show that the food served in many school cafeterias exceeds recommended dietary guidelines for fat and sodium content.	316		1, 3
Some schools have on-site kitchens, where the food is prepared, and dining rooms, where the food is served. Large food districts may prepare foods in a central commissary and then distribute them to schools in the area. Alternatively, some schools purchase ready-to-serve meals that are assembled at the meal site.	316- 317		1, 3
The government National School Lunch Program (NSLP) is a huge market for fast food chains. Although entering this market does mean a decrease in revenues, future benefits, such as building brand loyalty, can be extremely valuable.	317		1, 2, 3
There has been much debate over the suitability of allowing chain foodservice operations in the school lunch programs. Many parents feel that fast food is not sound nutrition.	317		3