EXHIBIT II - B

                                  LABOR USAGE -  FOOD  SERVICE

                  Facility_____________Month of_____________Week Ending_________________

                                                                    Full Time Employees
                                  Student Hours       Productive  Hours    Non-Productive Hours
                                                                           Vac.  Sick             Total Hours
                                                                            &    &                 Prod. &
                               R.S. S.S. C&C Total R.S. S.S. C&C Total %   Hol. Other Total %      Non-Prod.

Week
Administration
*Food Preparation,
   Serving and Clean-up       ____ _____ ____ _____ ___ ____ ____ ____ ___ ____ ____ ______ ____    ___________

TOTAL                         ____ _____ ____ _____ ___ ____ ____ ____ ___ ____ ____ ______ ____

Actual Hours per 100
   Meals Served               ____ _____            ___ ____

Planned Hours per 100
   Meals Served               ____ _____            ___ ____



Month-to-Date          (same Format)


Year-to-Date           (Same Format)