It is essential for the district food service director and key members of their management team to learn enough about facility design and equipment to guide the district. This is the case whether the project involves investment in a few pieces of equipment or the design of many kitchens and dining areas as part of a larger school construction effort.
This “Food Services Facilities” resource includes information on how to update aging kitchens, manage equipment, create production models, work with central kitchens, and understand facility funding.
Colorado Education Initiative