Branding America winner announced
- BIKERS GET BENEFITS AT THE UNIVERSITY OF WASHINGTON. // FoodService Director;9/15/2014, Vol. 27 Issue 9, p15
The article reports on the move of University of Washington, Seattle which partnered with the national program, Bicycle Benefits to encourage using bicyles for transportation by offering participants with discounts at its cafeterias District Market and Husky Grind Cafe.
- RETAIL'S Next Generation. Lawn, John // Food Management;Mar2003, Vol. 38 Issue 3, p28
The article presents information on food services at Seattle, Washington-based University of Washington. In this era, the goal of many campus dining departments is to offer the highest-quality retail experience to their customers. â€œOur goal was nothing less than a total transformation of...
- An Interview with Paul Brown. // Food Management;Mar2003, Vol. 38 Issue 3, p32
Interviews Paul Brown, director of the Department of Housing and Food Services of Seattle, Washington-based University of Washington. Origins of the university's plan to adopt a retail model for food services; Challenge faced by Brown, when he assumed responsibility for food services at the...
- MOBILE MEALS. Elan, Elissa // FoodService Director;3/15/2011, Vol. 24 Issue 3, p28
The article offers information on food truck operations of five universities in the U.S. At the University of California, Los Angeles, there are 32 food trucks on campus, with each one feeding about 700 people daily. Food truck operations at the Massachusetts Institute of Technology in...
- 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.