The Can-do Gal
- Mean Greens Means Health at University of North Texas. // FoodService Director;5/15/2007, Vol. 20 Issue 5, p20
The article reports on the implementation of the Mean Greens concept at the University of North Texas in Denton, Texas. Dining services at the university is finding success in teaching students about healthful eating with a new concept in a cafeteria called Mean Greens. As the name suggests,...
- UNT Opens All-Vegan Dining Hall. // Food Management;Sep2011, Vol. 46 Issue 9, p11
The article reports that the University of North Texas (UNT) is in the process of converting its Mean Greens cafeteria into a solely vegetarian dining area, which will offer vegetarian pizza, protein salads, made-to-order paninis, a variety of fgluten-free options, and vegetarian desserts.
- The Goldies: Food Democracy and Financial Wizardry. // FoodService Director;9/15/2011, Vol. 24 Issue 9, p10
The article narrates how the University of North Texas (UNT) Dining Services won two Goldies awards in the Food Democracy and Financial Wizardry categories. Marketing specialist Alexis Barnfield claims that entering applications in all five categories, writing 500-word essays and creating the...
- Vegan Vacation. // FoodService Director;9/15/2011, Vol. 24 Issue 9, p14
The article features the newly-opened all-vegan Maple dining hall at the University of North Texas (UNT) in fall 2011. Special projects manager Ken Botts claims that the UNT's dining department decided to satisfy the demand for more vegetarian fare. He talks about the dining hall's complete...
- 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.