Because food, labor, and other costs vary so greatly throughout the state, an established charge for all students would not be feasible. In this district, the food service department maintains a self-supporting operation. Kitchen managers plan and prepare meals based on the average number of students who participate in the lunch program. In order to control costs, the manager should not prepare for second servings and should practice portion control on the servings she does prepare. Breakfast is available and offered to all students and faculty.
Breakfast is a sound nutritional benefit.
Studies show that students who have breakfast are more alert, do well in morning classes and have fewer discipline problems. The Food Service Department understands parents concerns and is continually striving to reduce fat, sodium and sugar in the foods served. The high school is the only building with fryers, used for French fries.