Leading school foodservice professionals from school districts throughout the U.S. were surveyed to learn about the magnitude of their responsibilities; the skill sets they have and those they would like to have in relation to running their nutrition programs. Over 88% of school foodservice directors have college degrees and more than 35% have advanced degrees.
In addition to their responsibilities for menu planning, and managing labor and food costs, today’s school foodservice directors have an important role in making school kitchens more efficient and cafeterias and dining areas more inviting for students.
Read this study to learn what school foodservice directors had to say about their responsibilities in running school nutrition programs:
- Teaching nutrition education as an important part of the foodservice director’s job
- How important it is to have knowledge and skills in planning equipment needs and purchases
- The importance of communication skills in disseminating information to various audiences that include school administrators, parents, students and opinion leaders in the communities they serve