Cash-op gains at Purdue U
- trendwatch. // FoodService Director;2/15/2007, Vol. 20 Issue 2, p6
The article presents an update on the food service industry in the U.S. as of February 15, 2007. There is a 3.1% increase in food purchases at all colleges and universities participating in the College Census of the periodical "Food Service Director." College administrators intend to choose a...
- Tufts Take-Away To Die For. King, Paul // FoodService Director;10/15/2007, Vol. 20 Issue 10, p54
This article focuses on the to-go program of Tufts University. This program is part of the university's Dining Services program. At Tufts University, the idea of take-away has almost become an art form, since the opening of Hodgdon Good-To-Go in 2007. Located in 53-year-old Hodgdon Hall,...
- 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'?.
- Managing a turnaround. Lang, Joan // FoodService Director;09/15/98, Vol. 11 Issue 9, p112
Details the turnaround of the catering department at the Vanderbilt University in Nashville, Tennessee. Strategy implemented by director of catering Barbara Sieger to rebuild the catering program; Therapy sessions held with customers; Creation and implementation of systems directed at...
- 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...
- DEBIT CARDS: Non-commercial segments will embrace cards. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p82
Predicts the increased use of debit cards. Improvements in storage methods and capacity; Trends in college foodservice; Examination of how an employee spends his time and the identification of opportunities for card integration.
- TOWSON UNIVERSITY STUDENTS GET OFF-CAMPUS DINING CARD. // CardLine;3/7/2008, Vol. 8 Issue 10, p20
The article reports that Fine Dine, a meal plan debit card created by a former Towson University student, will allow students at the Baltimore, Maryland-area school to take advantage of off-campus dining. The cards require $200 minimum deposits, and students can use them at 11 participating...
- Following Colleges' Lead: Cards, cashless growth set for hospitals, schools, B&I. // FoodService Director;08/15/99, Vol. 12 Issue 8, p12
Reveals the growing popularity of debit card systems among food service outlets in colleges and universities in the United States. Findings of a survey conducted by `Food Service Director'; Projected benefits of debit card systems; Reasons for implementing the card systems; Comments from...
- `Dining Dollars' at Purdue Univ. spike new gains. // FoodService Director;2/15/97, Vol. 10 Issue 2, p66
Relates on the success of Purdue University's in marketing its board-plan meal. Increased number of students opting for the higher meal plan; Features of the university's Dining Dollars program.