- Salads Supreme. Higgins, Amy // Food Management;Mar2004, Vol. 39 Issue 3, p60
This article presents information on salads that are currently on the menu in several universities. Harvard University Dining Services recently introduced a concept in their retail operations called Global Greens. They wanted to create a kind of salad bar. Some of the offerings include a Tuscany...
- Leveraging a Comfort Food Favorite. // Food Management;Aug2010, Vol. 45 Issue 8, p36
The article offers information about the Le Mac menu offered by Aramark at the University of Delaware, which won the Best Station Concept award.
- Calorie Control. Stephenson, Susie // FoodService Director;7/15/2004, Vol. 17 Issue 7, p52
Focuses on the trend in low-calorie food options of operators in the U.S. food service industry. Significance of low-calorie diet in losing weight; Restaurants and fast-food chains in the country that adopted the low-calorie cooking; Low-calorie dining service offered by Rudy Spano to the...
- BUSINESS ON THE TABLE. Wardle, Kelly // Special Events;Jun2004, Vol. 23 Issue 6, p40
Discusses menu options and service for corporate events. Breakfasts offered at Sea Trail Golf and Resort Conference Center; Popularity of low-carbohydrate diets at Aberdeen Woods Conference Center; Concern of corporate clients regarding food service; Menu for corporate evening events.
- Low-carb craze stirs up quick-service feeding frenzy. Garber, Amy // Nation's Restaurant News;2/16/2004, Vol. 38 Issue 7, p1
Reports the boom in low-carbohydrate offerings across the restaurant industry in the United States. Restaurants that have joined the craze; Reengineering of salads by deleting croutons and adjusting dressing recipes; Boost in sales and traffic.
- Hofstra Univ. adds to menu, prevents boredom. Alexis, Jennifer // FoodService Director;2/15/2006, Vol. 19 Issue 2, p14
The article focuses on the food service available at the Hofstra University in Hempstead, New York. Now, more than ever, variety in food service is not simply about adding a couple of Americanized ethnic dishes to the cycle menu of entrees served in a cafeteria's steam wells. Variety branches...
- Dining Destination of the Future. Seelye, Katheleen // Food Management;Sep2000, Vol. 35 Issue 9, p22
Features the food emporium, a big trend in food industry with the traditional foodservice and grab-and-go foods in Iowa. Offer of convenience compared to retail stores; Commodities found in emporiums; Impact of the addition of the emporium in college campuses; College campuses adapting the trend.
- Self-Ops: Sales up 3.4%, food purchases grow 2.7%. // FoodService Director;02/15/2000, Vol. 13 Issue 2, p61
Describes the status of colleges and universities self-operating foodservice in the United States. Overall spending for foodservice; Food purchases; Student spending; Purchasing of meals in retail environment; Increases in traditional board-plan/meal-plan activity.
- Creating specialty items. Hirschfeld, Jeff // FoodService Director;01/15/98, Vol. 11 Issue 1, p110
Focuses on wraps and sandwich trends in food services at colleges and universities in the United states. Details on five types of sandwiches offered by Harvard University's Crimson Catering; Brief details on various varieties wraps are available in; Which wraps are more popular; Comments from...