TITLE

Student spending up

PUB. DATE
February 2005
SOURCE
FoodService Director;2/15/2005, Vol. 18 Issue 2, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on an increase in the food spending of students in college and university food service that participated in the "Foodservice Director" magazine's annual industry survey in the U.S. in 2004. Number of colleges and universities which participated in the survey; Information on performance indicators of the census; Average sales per student; Efforts of food service operators in answering the demand of the students.
ACCESSION #
16351111

 

Related Articles

  • What a College Kid Wants.  // Fare Magazine;Oct/Nov2011, Vol. 3 Issue 5, p10 

    The article reveals that a report from Technomic found that 44 percent of college students in the U.S. say that their school's dining program was somewhat important in deciding where to enroll while only 32 percent believe that their school is doing a good job of ensuring that students are...

  • Culinary clubs sprout up on campuses. Watkins, Carolyn // Food Management;Dec98, Vol. 33 Issue 12, p23 

    Focuses on culinary clubs in the United States wherein campus foodservice departments are partnering with students to explore food-related issues. Information on an international culinary club at Ball State University in Muncie, Indiana; Benefits that students can gain from the clubs; Details...

  • Healthy Meals on the Run.  // Food Management;Aug2010, Vol. 45 Issue 8, p34 

    The article offers information about the Uncommon retail outlet put up by Yale University Dining Services, which won the Best Convenience Retail Concept award.

  • Ivy League 'meal plans' are a hideous waste of food and money. Wilson, Bee // New Statesman;8/12/2002, Vol. 131 Issue 4600, p40 

    Comments on the food service and meal plans at U.S. colleges and universities. Cost of enrollment at an Ivy League university; Costs of college meals; Aim for implementing the meal plans; Wastage of food and money resulting from implementation of meal plans.

  • More special health bars are popping up. Hirschfield, Jeff // FoodService Director;2/15/97 Supplement, Vol. 10, p10s 

    Reports on the establishment of more food services offering health foods in college campus vicinities in the United States. Includes Home Plate dining center in Darmouth College in Hanover, New Hampshire; `Lite Bite' station in University of North Carolina; Vegetarian and meat dishes without...

  • NO MORE SECRETS: Exhibition cooking removes the mystery.  // FoodService Director;2/15/2004, Vol. 17 Issue 2, p40 

    Reports on the improvement of student perceptions of university foodservice at the State University of New York in Geneseo, New York after the opening of a marketplace-style foodcourt as of February 2004. Expectations of students on foodservice meals according to the president of the National...

  • PFSM kicks off campus value deals.  // Nation's Restaurant News;8/12/96, Vol. 30 Issue 31, p18 

    Reports on Professional Food-Service Management's (PFSM) introduction of a value-meal promotion its college and university accounts.

  • HONORABLE MENTIONS.  // Food Management;Aug2010, Vol. 45 Issue 8, p36 

    The article lists other recipients of the Best Station Concept award which include the Thick Pops menu by Manor Care Health Services, Ketumbar menu at the University of Massachusetts-Amherst and Braiden Hall Dining Center at the Colorado State University.

  • Baylor expands dining hall.  // FoodService Director;09/15/98, Vol. 11 Issue 9, p62 

    Discusses the renovation and expansion plans for the dining hall at Baylor University in Waco, Texas. Planned features of the dining outlets; Factors considered in planning; Personal service improvements planned; Initiatives developed to make operations more convenient for students; Telephone...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics