Give and Take
- Say It With Food. Ritchie, Brian // FoodService Director;11/15/2007, Vol. 20 Issue 11, p39
The article offers information on the authentic ethnic food offered by Parkhurst Dining Services at Bucknell University in Lewisburg, Pennsylvania. Parkhurst Dining Services executive chef Brian Ritchie, takes an active role in soliciting ideas and recipes from the school's international...
- Perception of International Students on Multiculturalism in Malaysian Universities. Pandian, Ambigapathy; Baboo, Shanthi Balraj; Mahfoodh, Omer Hassan Ali // Labyrinth: An International Refereed Journal of Postmodern Studi;Apr2013, Vol. 4 Issue 2, p194
The purpose of this study was to explore the perceptions of international students of the impact of multiculturalism at institutions of Malaysian higher education. Data were collected through employing questionnaires and focus-group interviews. The respondents in this study were all...
- Going Global. Weisberg, Karen // FoodService Director;6/15/2006, Vol. 19 Issue 6, p40
This article focuses on the demand for global cuisine in the U.S. Francesco Esposito, concept development chef for Aramark, has developed two new concepts one Mexican and the other Asian, to complement true ethnic flavors with the needs of his company's business dining, healthcare and campus...
- College foodservice meets challenges with innovations. Pierce, C. Dennis // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p3
Editorial. Discusses some of the innovations which are being made in colleges in the United States, to improve the food service operations. Details on some of the changes made to cafeterias in colleges; Problems which are being encountered by food service directors; Reference to some of the...
- Comparing in-house vs. national brands. // FoodService Director;06/15/97, Vol. 10 Issue 6, p174
Compares the quality of the food service offered by the auxiliary service sector and the campus facilities, highlighting a case study conducted at the Michigan State University. Details on some of the methods used to enhance quality of foods at the facilities; Revenues generated by colleges...
- Campus feeders deploy more brands in bids to revive student-center dining. King, Paul // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p41
Focuses on the efforts of food service industry to revive student-center dining in college campuses in the United States. Effects of growing percentage of older enrollees; Campus expansion; Scholars' embracing of computer technology.
- Institutions go to `market' with new service concept. King, Paul // Nation's Restaurant News;11/11/96, Vol. 30 Issue 44, p1
Focuses on the debate over the marketplace concept of noncommercial food service in universities in the United States. Key features of the food service concept; Challenges in operating; Questions regarding the marketplace concept.
- College meal cards good at seven merchants. // Westchester County Business Journal;3/10/2003, Vol. 42 Issue 10, p20
Reports that the students of Iona College in New Rochelle, New York will be able to use their meal cards off campus at seven participating merchants on North Avenue. Names of merchants; Courses offered by Iona.
- U-Minn. foodservice opens food court. // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20
Reports on the opening of the Minnesota Marketplace foodcourt in the Coffman Memorial Union at the University of Minnesota in Minneapolis. Offering of Minnesotan products.