Homestyle & healthy
- Turkey talks the talk. Chater, Amanda // FoodService Director;10/15/2001, Vol. 14 Issue 10, p84
Focuses on the popularity of turkey meat in universities and colleges in the United States. Recipes; Nutritional value.
- Talking turkey--to students. Chater, Amanda // FoodService Director;10/15/2000, Vol. 13 Issue 10, p92
Focuses on the turkey dishes offered by food service operators in universities and colleges in the United States. Benefits of eating turkey; Reasons for the popularity of turkey dishes; Purpose of cooking the turkey's stuffing separately.
- Serving new twists. Alexis, Jennifer // FoodService Director;10/15/2003, Vol. 16 Issue 10, p48
Focuses on variations in the turkey dishes served by college and university food-service operators in the U.S. Information on the use of turkey as an alternative to other meat types; Ways of using turkey in cooking, according to chef Eric Lenard of the University of Washington in Seattle;...
- Big Birds. Weisberg, Karen // FoodService Director;9/15/2004, Vol. 17 Issue 9, p42
The article discusses ways foodservice operators feature turkey in their operations year-round. Information on several turkey dishes created by Chris Ottens, chef and manager at Novel in Provo, Utah; Preparation of turkey tips menu according to Martin Breslin, executive chef for residential...
- Asian Cuisine in America. // FoodService Director;7/15/2006, Vol. 19 Issue 7, p39
The article focuses on the Asian cuisine that non-commercial foodservice operators offer to their customers. In the University of Notre Dame's South Dining Hall, a Mongolian barbecue range runs seven days a week. At Memorial Sloan Kettering Cancer Center in New York, food and beverage manager...
- 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.