What a bundle
- CAFETERIA BECOMES BISTRO, AND: SCHOOL'S SALES TRIPLE. // FoodService Director;12/15/2003, Vol. 16 Issue 12, p1
Reports on the positive impact of the renovation of an old high school cafeteria into a food court-style setup on its financial performance in Islip, New York. Dishes served at the cafeteria; Information on a breakfast program instituted by the cafeteria; Award received by the school cafeteria.
- SEEKING AUTHENTIC ETHNIC: UNR SWAPS MEXICAN BRANDS. // FoodService Director;12/15/2003, Vol. 16 Issue 12, p6
Reports on the positive impact of the replacement of a branded fast-food outlet with a customized version of a local Mexican eatery at the University of Nevada on its financial performance in Reno, Nevada. Basis of the non-branded concept; Initial reaction of customers to the change; Dishes...
- in brief. // Food Management;Aug2006, Vol. 41 Issue 9, p16
The article presents news briefs about the food service industry for the period ended August 2006. Bill Leonard has been appointed interim chief executive officer of automobile parts supplier Pep Boys. The contract to run cafeterias in the Illinois Capitol and Stratton Buildings has been...
- SC Dept. of Education debuts eat-right/be right. // FoodService Director;06/15/97, Vol. 10 Issue 6, p25
Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.
- MacDonald's take over high school cafeteria. // Curriculum Review;Apr92, Vol. 31 Issue 8, p21
States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.
- ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69
Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.
- Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20
Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.
- Cafeteria facelift rejuvenates sales at Cocoa Beach Jr./Sr. high school. // Food Management;Dec97, Vol. 32 Issue 12, p22
No abstract available.
- A veggie is a terrible thing to waste. // Food Management;Feb98, Vol. 33 Issue 2, p12
Presents a chart showing the percentage of food wasted in schools according to a report by the Government Accounting Office. Cooked vegetables as the item most often left uneaten; Milk served to students as the least wasted item in school foodservice.