Students ask for more froz. foods, healthy fare
- Student spending up. // FoodService Director;2/15/2005, Vol. 18 Issue 2, p32
Reports on an increase in the food spending of students in college and university food service that participated in the "Foodservice Director" magazine's annual industry survey in the U.S. in 2004. Number of colleges and universities which participated in the survey; Information on performance...
- College students demand 'organic' fare. York, Emily Bryson // Advertising Age;2/18/2008, Vol. 79 Issue 7, p10
The article examines the food service industry at universities and colleges. Increased demand from college students for healthier foods and foods that are locally produced has allowed smaller food service companies to obtain a larger share of the $5 billion college market. Companies are...
- SERVING UP SUCCESS. Goral, Tim // University Business;Nov2003, Vol. 6 Issue 11, p52
Offers advice on enhancing the food service program in the university. Importance of understanding the unique traits of the demographic groups on campus; Challenge facing food service providers; Remarks from Tom Saine of Aramark on food service management. INSET: What's Cookin'?.
- A 'NIGHT AND DAY' DIFFERENCE: Texas Coll. changes history
in reducing missed-meals. // FoodService Director;3/15/2004, Vol. 17 Issue 3, p10
Reports on the impact of the renovation of the cafeteria on the board-plan meals of students at Texas College in Tyler. Improvements made in the cafeteria; Efforts of food service director Paul Stephens in developing a menu cycle; Response of students, staff and faculty to the changes in the...
- The Renovation Game: Why the Revolving Door Won't Close. Lefebvre, Joanna // Food Management;Mar2006, Vol. 41 Issue 3, p40
The article discusses Purdue University's long-term renovation strategy. The renovation plans to increase flexibility to respond to studentsâ€™ expectations in food choices; move away from the traditional institutional college cafeteria; provide food service comparable to the commercial...
- Culinary clubs sprout up on campuses. Watkins, Carolyn // Food Management;Dec98, Vol. 33 Issue 12, p23
Focuses on culinary clubs in the United States wherein campus foodservice departments are partnering with students to explore food-related issues. Information on an international culinary club at Ball State University in Muncie, Indiana; Benefits that students can gain from the clubs; Details...
- Healthy Meals on the Run. // Food Management;Aug2010, Vol. 45 Issue 8, p34
The article offers information about the Uncommon retail outlet put up by Yale University Dining Services, which won the Best Convenience Retail Concept award.
- Ivy League 'meal plans' are a hideous waste of food and money. Wilson, Bee // New Statesman;8/12/2002, Vol. 131 Issue 4600, p40
Comments on the food service and meal plans at U.S. colleges and universities. Cost of enrollment at an Ivy League university; Costs of college meals; Aim for implementing the meal plans; Wastage of food and money resulting from implementation of meal plans.
- Food fight! McAllister, J.F.O.; Horowitz, Janice M. // Time;11/25/1996, Vol. 148 Issue 24, p23
Lists the five best and five worst top colleges and universities in terms of the healthfulness of their food-service offerings, as ranked by the Physicians Committee for Responsible Medicine.