Specifications include, but are not limited to: 1. To provide an appealing and nutritionally sound traditional lunch and Extra Food Sales programs for students as economically as possible. 2. To promote nutritional awareness whenever the food service can interface with SFA programs. 3. Ensure good participation by quality food and service to all schools, by successful menu variation and planning, by better marketing techniques, and by a strong emphasis on public relations. 4. Provide a management staff and structure that will ensure that the SFA school food program is one of consistent quality and of positive regard by students, staff and the public. 5. Establish a formal structure to routinely and continuously gather input from students, staff and the public about food services. 6. Establish and conduct staff training programs, which will ensure staff development,