Online grab-and-go grows
- New Bakery CafÃ© at U of MN. // Food Management;Jan2007, Vol. 42 Issue 1, p20
The article reports on the opening of a bakery cafÃ© at the University of Minnesota by Aramark Corp. in Minneapolis, Minnesota. The cafÃ© offers freshly baked artisan, pastries and other baked goods to students of the university. It also serves gourmet soups and salads along with...
- Salmonella spp. en manipuladores de alimentos en los comedores de una universidad venezolana. Lisette Beatriz, Sandrea Toledo; Eyilde Josefina, Pina Reyes; Montes, Paz; Jennireth, Ramírez; María, Robertis; Daleine, Romero; Yulisbeth, Soto // Revista Kasmera;jul-dic2011, Vol. 39 Issue 2, p98
The relationship between inadequate food handling and the production of gastrointestinal infections has been amply demonstrated, and a variety of organisms, including Salmonella, are associated with this transmission. The purpose of this research was to detect the prevalence of Salmonella in...
- Starting Over. Binkle, David // FoodService Director;11/15/2007, Vol. 20 Issue 11, p51
The author discusses the challenges he faced in improving the food safety and foodservice as director of nutritional services at California State University in Fresno. The author plans to improve the dining service program at the state university by taking steps like removing canned vegetables...
- Virginia Tech. appoints teams. // FoodService Director;03/15/98, Vol. 11 Issue 3, p18
Cites the efforts of Virginia Tech in Blacksburg, Virginia, to develop a plan for their dining services operation. Implementation of plan in January 1998; Full training of employees in September 1998; Training of staff members from a cross-section; Creation of a position which will serve as a...
- 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.