School food program managers are the unsung heroes of the food service industry. While they oversee the production of breakfasts and lunches for hundreds or thousands of students each day, they also have to meet federal nutrition requirements, stay on top of food safety and food allergy issues, support and motivate their employees, maintain kitchen equipment, and turn out meals that the children will actually eat—and do it all for about $3 per meal.
Subscribe to the Wiley Food Science, Quality & Safety eNewsletter!
Get the latest food industry news delivered directly to your inbox. Sign up is free and easy!