financial management information system - National Food Service ...

ReferencesCater, J., & Mann, N. (1997). Revenue generation and cost control measures currently used in financially successful Child NutritionPrograms. Technical Report. University, MS: National Food Service Management Institute.Cross, E. W., Cater, J., & Conklin, M.T. (2000). Developing a standard financial management model. School Foodservice &Nutrition. 54, 28-32.Cross, E. W. (1997). Financial management model for school food service. Technical Report. University, MS: National FoodService Management Institute.Hotel Association of New York City, Inc. (1996). Uniform system of accounts for the lodging industry (9th ed.). East Lansing, MI:Educational Institute of the American Hotel & Motel Association.Ninemeier, J. D. (1998). Food and beverage controls. Orlando, FL: Educational Institute of the American & Motel Association.Office of Management and Budget. (2004, May). Costs principles for state, local, and Indian tribal governments (OMB Circular A-87). Retrieved November 4, 2004 from http://www.whitehouse.gov/omb/circulars/a087/a87_2004.pdfPannell, D. V. (1994). Cost control for school foodservices. Occoquan, VA: inTEAM Associates, Incorporated.Richards, L. M. (1997). Measure it, manage it: laying the foundations for benchmarking in health care foodservice operations. Chicago,IL: The American Dietetic Association.Schmidgall, R. S., & Damitio, J. W. (1994). Hospitality industry financial accounting. East Lansing, MI: Educational Institute ofthe American Hotel & Motel Association.U. S. Department of Agriculture, Food and Nutrition Service. (1997). National School Lunch Program Regulations(revised). 7 CFR Parts 210. Code of Federal Regulations. Alexandria, VA: Author.U.S. Department of Education, Office of Educational Research and Improvement, National Center for EducationalStatistics. (2003) Financial accounting for local and state school systems. NCES 2004-318. Washington, DC: Author.87N ATIONAL F OOD S ERVICE M ANAGEMENT I NSTITUTE