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The Food and Nutrition Service (FNS) is an agency of the United States Department of Agriculture (USDA). The FNS is the federal agency responsible for administering the nation’s domestic nutrition assistance programs. The service helps to address the issue of hunger in the United States.
The professional requirements of dietary managers vary across countries and employment settings, but usually include some formal (postsecondary) education and/or on-the-job experience in nutrition care and therapy, management of foodservice operations, human resource management, and sanitation and food safety. [2]
the first form is a more general bachelor's or master's degree with a specialty tag appended to the title (e.g., Bachelor of Science in Nursing); the second form is even more specialized (e.g., Master of Business Administration, Doctor of Medicine, etc.) and is generally associated with a professional education curriculum. [citation needed]
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]
Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975. [3] Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms. [4]
A common practice is the year number followed by the initials of the teacher who takes the form class (e.g., a Year 7 form whose teacher is John Smith would be "7S"). Alternatively, some schools use "vertical" form classes where pupils across several year groups from the same school house are grouped together.
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The Food Service Management Institute is a federal program in the United States that provides instruction, research, and materials in support of better food service management practices by child nutrition providers receiving federal support (e.g., schools operating school meal programs).