Addressing one of the most challenging aspects of camp management, this guide offers tips for camp directors, food service managers, and food service staff on improving food quality and service. Provided is practical advice on feeding hundreds of children and adults three or more times a day while allowing for special dietary needs, varying palates, and good nutrition. Some of the issues covered include where to find dedicated and experienced kitchen staff and how to train them, basic kitchen operation requirements, kitchen cleanliness, and health department issues and concerns. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.