January 2004
FoodService Director;1/15/2004, Vol. 17 Issue 1, p6
Trade Publication
Focuses on the increase in sales in food service of the Houston Independent School District after promoting monotony-breaking menu items in Houston, Texas. Average daily meals in secondary schools; Items included in the menu; Details of the promotion of the school's menu; Result of the promotion.


Related Articles

  • Cypress salads a big hit.  // FoodService Director;8/15/2006, Vol. 19 Issue 8, p1 

    This article reports on the increase in salad consumption in cafeterias at Cypress-Fairbanks Unified School District. Food service director Matthew Morgan says the district served approximately 2,000 salads per day before the new salads were added, but by the end of the year, it was averaging 3,500.

  • Indispensable menu item. Alexis, Jennifer // FoodService Director;2/15/2004, Vol. 17 Issue 2, p52 

    Discusses the indispensability of beef in the U.S. school foodservice sector despite mad cow concerns. Favorite food products of children with beef; Appeal of tacos to schoolchildren; Persistence of beef-filled casseroles on menus.

  • Districts Taking Healthy Strides.  // FoodService Director;6/15/2004, Vol. 17 Issue 6, p34 

    Discusses the progress that school cafeterias are making in offering nutritious foods to students in the U.S. Percentage of school meals that are served a la carte; Healthy foods that are offered by the Washington County public schools; Information on the strategies implemented by some...

  • Food, Design Draw Students.  // FoodService Director;10/15/2007, Vol. 20 Issue 10, p6 

    This article reports on the opening of a food court at Grassfield High School in the Chesapeake School District in Virginia. The food court, which will be named this semester through a student competition that is designed to give the students some ownership, offers eight stations, whose names...

  • IN BETHLEHEM, PA: Broader menu, snacks help schools build sales, participation. Riell, Howard // FoodService Director;12/15/2000, Vol. 13 Issue 12, p36 

    Focuses on the increase in menu selections in the Bethlehem Area School District in Pennsylvania which strengthened food service sales and customer participation. Daily entrees available to students; Availability of snack stations in the secondary school cafeterias; Role of on-site food...

  • Diversity Runs DEEP. Ridge, Diane // Food Management;Jul2000, Vol. 35 Issue 7, p48 

    Focuses on developing diversity in menu planning in the United States. Introduction of international menu series in school food service; Value of acknowledging diversity as a business resource; Development of in-house diversity initiative by Sodexho Marriott Services. INSET: Diversity: A Green...

  • Twitter feed.  // Governors (DfES Publications);Fall2009, p4 

    The article reports on the move of Somerset, England-based schools to post their updates on lunch menus at Twitter.

  • Keeping Up With the New School.  // Food Management;Feb2004, Vol. 39 Issue 2, p73 

    Features Palm Coast High School Cafeteria at Flagler County Schools in Daytona Beach, Florida. Design elements; Results; Seating; Staff; School enrollment; Average daily reimbursable lunches sold; Average daily a la carte sales; Reimbursable lunch stations; Opening; Cost.

  • Deli Delights. Holaday, Susan // FoodService Director;8/15/2010, Vol. 23 Issue 8, p50 

    The article offers information on several menu strategies employed by food service providers to offer healthful grab-and-go delis. The dining services at Yale University in New Haven, Connecticut rolled out a new approach called smart deli which focused on the use of dressing made without...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics