Les collectivites territoriales et le service de la restauration scolaire
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Abstract EN:
This thesis deals with the functioning and organization of the public service provision of meals in educational establishments, essentially by local government. The primary objective of this non-obligatory local public service is to provide clients (pupils, students, but also teachers and other employees) with suitable meals at a reasonable price. After a review of the legal conditions governing the introduction of such a service, the close examination of personnel requirements, technical characteristics, statutory and financial aspects of educational establishment catering allows a comparison of direct and contracted-out management options. By favoring the partnership principale, it is possible to remain in close touch with the client, whose satisfaction should, for both policy-makers and management, be the essential measure of the success of this public service.
Abstract FR:
La these porte sur le fonctionnement et l'organisation du service public de la restauration scolaire, essentiellement par les communes, mais egalement par d'autres collectivites. Permettre aux convives (eleves mais egalement enseignants et agents de service) de dejeuner correctement et a un prix raisonnable, tel est l'objectif essentiel de ce service public local non obligatoire. Apres un rappel des conditions juridiques de mise en oeuvre du service, l'etude des moyens en personnel, des caracteristiques techniques et des aspects reglementaires et financiers de la restauration scolaire permet de mettre en parallele la gestion directe et la gestion deleguee. En privilegiant la notion de partenariat, il est possible d'etre a l'ecoute du convive dont la satisfaction devrait etre pour les decideurs et les gestionnaires, le parametre essentiel de la reussite du service public.