TITLE

A 'NIGHT AND DAY' DIFFERENCE: Texas Coll. changes history in reducing missed-meals

PUB. DATE
March 2004
SOURCE
FoodService Director;3/15/2004, Vol. 17 Issue 3, p10
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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 operation of the school cafeteria.
ACCESSION #
12699087

 

Related Articles

  • 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 students’ expectations in food choices; move away from the traditional institutional college cafeteria; provide food service comparable to the commercial...

  • NACUFS: Loyal E. Horton Awards.  // Food Management;May2006, Vol. 41 Issue 5, p18 

    The article announces awards given by the National Association of College and University Food Services. University of Cincinnati was awarded the gold medal for the residence hall dining category. California Institute of Technology and Stanford University received the gold medal for the catering,...

  • TAKE-OUT IN COLLEGES: A tale of transition. Chater, Amanda // FoodService Director;05/15/2001, Vol. 14 Issue 5, p62 

    Deals with the take-home food service business at various universities in the United States. Reason for micromeals program of several food service companies; Repakaging of leftovers; Employment of mobile food cart; How to manage the take-out food service.

  • 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,...

  • Mass appeal: Dining hall gets upgrade. Elan, Elissa // Nation's Restaurant News;11/20/2006, Vol. 40 Issue 47, p48 

    The article announces the opening of Berkshire Dining Commons, an upscale food service facility, by University of Massachusetts at Amherst, Massachusetts. The project opened during Labor Day weekend, is the university's first major renovation in about 40 years and designed for competition with...

  • IN COLLEGE DINING HALL: WOOSTER SETS 'NO-FRY' ZONE.  // FoodService Director;04/15/2001, Vol. 14 Issue 4, p1 

    Reports on the conversion of Kittredge Dining Hall in Wooster College, Ohio into a dining zone to create an alternative for students. Food served at the dining hall.

  • Calidad de la dieta, sobrepeso y obesidad en estudiantes universitarios. Izaga, M. Arroyo; Rocandio Pablo, A. Ma.; Alday, L. Ansotegui; Apalauza, E. Pascual; Beti, I. Salces; Ochoa, E. Rebato // Nutricion Hospitalaria;nov-dic2006, Vol. 21 Issue 6, p673 

    Objective: To assess diet quality and to examine the association between diet quality and overweight and obesity in a group of university students. Subjects: Our simple consisted of 749 volunteer students of the State University of the Basque Country (68% females and 32% males). Mean age was...

  • Concepts Galore at USC's New Campus Center.  // FoodService Director;9/15/2010, Vol. 23 Issue 9, p24 

    The article reports on the new dining concepts at the Ronald Tutor Campus Center of the University of Southern California in Los Angeles, California. It is noted that the dining options reflect the sophistication of college students when it comes to food. One of the concepts is the Moreton Fig...

  • Tim Zintz: Well schooled in campus dining. Elan, Elissa // Nation's Restaurant News;6/20/2005, Vol. 39 Issue 25, p34 

    The article focuses on chef Tim Zintz for whom cooking for college students has become an education in itself. Tim Zintz, a district executive chef for Aramark's Campus Dining Services division has learned volumes as his culinary input becomes integral to the lifestyles of the university...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics