New cafe a first for workers
- There's Something Fishy Going on Here. // Food Management;Jan2001, Vol. 36 Issue 1, p18
Reports the transformation of Jenks Junior High School's ordinary-looking cafeteria into an underwater paradise in Rhode Island. Inclusion of equipments and furniture; Concept of the transformation; Contributions of the foodservice provider.
- Chapter Two: What the Job Is Like. Quinlan, Kathryn A. // Food Service Manager;1999, p18
This chapter describes what the job of food service manager is like. Food service managers can work in restaurants, or cafeterias where people serve themselves or are served at a counter. Schools, factories, office buildings and department stores often have cafeterias. Food service managers...
- Coffee Service A WHOLE LATTE OPPORTUNITY. Watkins, Carolyn // Food Management;May2000, Vol. 35 Issue 5, p66
Offers guidelines to cafeterias and foodservice operators on how to upgrade their coffee service and generate increased traffic and revenues. Serving premium quality coffees; Re-evaluating beverage offerings to meet customer demand; Developing a food menu that enhances beverage offerings.
- Good, Bad & Ugly. King, Paul // FoodService Director;1/15/2008, Vol. 21 Issue 1, p14
The author presents his views on issues related to food service and food service management in the U.S. He cites the reverse discrimination complaints filed by former food service director James Jordan of Memphis City Schools, which he assumed is a case of ignoring the very reason for being...
- Chapter Five: Where the Job Can Lead. Quinlan, Kathryn A. // Food Service Manager;1999, p36
This chapter describes the opportunities for advancement in the food service management industry. Food service managers advance as they gain experience. Managers can advance by taking jobs with larger dining places, or may oversee several hospitals, schools or restaurants at one time. Large...
- The New York Times new cafeteria shines. // FoodService Director;1/15/2008, Vol. 21 Issue 1, p12
The article reports on the opening of the 1,046-foot tall The New York Times building in New York City, along with a new state-of-the-art cafeteria. The food service operation is complete with floor-to-ceiling windows, eight serving stations, two levels of seating and a coffee bar. It also has a...
- Bright ideas to improve your business. Schuster, Karolyn // Food Management;Mar1999, Vol. 34 Issue 3, p36
Presents six proven strategies school food service directors (FSDs) can use to maximize use of their resources, develop their employees and streamline their organizations. Includes building relationships between foodservice staff and students; Encouraging employees' professional involvement...
- Runs Downtown Restaurant, Too: Knoxville, TN, Schools Feed Community Groups. Bond, Marian // FoodService Director;05/15/99, Vol. 12 Issue 5, p50
Focuses on the food service management at the Knox County School District in Tennessee. How the district operates; Evening meals provided by the district; How the district runs a downtown restaurant; Menus offered in the restaurant.
- What to Know: ACAP mtg. explores campus cash-ops. // FoodService Director;01/15/2000, Vol. 13 Issue 1, p14
Offers pieces of advice on designing or remodeling a campus foodservice facility. Primary considerations; Steps involved in developing the operation; Significance of customer relations to the success of the business; How to ensure faster services.