Brands boost sales in Cleveland hospital
- Warming Up to Warmers. // FoodService Director;12/15/2005, Vol. 18 Issue 12, p38
The article looks at the benefits being obtained by school and hospital food service operators from using food warming units. The food warmers help food service departments prepare fresh meals for their employees. The process also creates less heat in the kitchen and uses less energy. In many...
- Simply Soup. Weisberg, Karen // FoodService Director;10/15/2007, Vol. 20 Issue 10, p46
This article focuses on the signature soups being offered by several school- and hospital-foodservices in the U.S. According to Tom Driscoll, director of food services at the University of Oregon in Eugene, their version is on the menu daily at the Dux Bistro, where there is also a second...
- District and Hospital Partner to Bring Healthy Foods to Students. // FoodService Director;3/15/2010, Vol. 23 Issue 3, p11
The article discusses the collaboration of the foodservice divisions of Cooperstown Central Schools and Mary Imogene Bassett Hospital in serving healthy lunch menus to students.
- Food Trucks Expand Their Role in Onsite. // Food Management;Jan2014, Vol. 49 Issue 1, p26
The article focuses on the expansion of food truck services offered to universities, colleges and hospitals in the U.S. as of January 2014. It mentions the use of food trucks by the University of North Carolina Hospitals, Tampa General Hospital and Pinellas County Schools in Florida, the use of...
- FOODSERVICE REVOLUTION A Review of the Big Innovations and Changes in the Industry. Robertson, Lynne Nannen // Today's Dietitian;Jul2011, Vol. 13 Issue 7, p46
The article discusses the innovations and changes in the foodservice industry. It says that many people ate most of their meals at home few decades before 2011, wherein eating institutional food was not appealing. It states that the modern technology has improved food storage, transportation,...
- Mediterranean's Moment. Fitzpatrick, Tara // Food Management Exclusive Insight;5/ 1/2012, p19
In this article, the author focuses on Mediterranean cuisine. She believes that the cuisine's popularity and appeal lie in its ability to be a both a healthy choice and a flavorful one. She adds that Mediterranean food is hard to beat in grab-and-go settings. She says that a remodel of a...
- ACCESSIBLE ASIAN. // FoodService Director;1/15/2002, Vol. 15 Issue 1, p59
Focuses on Asian cuisine. Information on dipping sauce for Asian finger foods; Reason for the implementation of Asian cuisine at East Side Union High School District in San Jose, California; Features of Middle Eastern cuisine at the University of Maryland in College Park.
- Scaling Back. Taylor, Marygrace // FoodService Director;8/15/2014, Vol. 27 Issue 8, p62
The article discusses that many non-commercial segments like hospitals and schools, such as Fort Mill School District in South Carolina and Carteret General Hospital in North Carolina, are moving to smaller food portions to create healthier menus.
- Contract giants enjoy boom but dread labor drought. King, Paul // Nation's Restaurant News;06/26/2000, Vol. 34 Issue 26, p138
Analyzes the performance of food service contract companies in the United States in 1999. Problems with labor scarcity; Revenue gains from the health care sector and elementary and secondary school markets; Increase in the signing of multi-unit contracts; Ranking of contract food service chains...