MERCHANTS-ON-POINTS PLAN: Tufts students spend debit $ off-campus now
- The Menu that Roared. Sheehan, Patricia // Food Management;Nov2002, Vol. 37 Issue 11, p30
National Association of College and University Food Services' (NACFUS) prestigious Loyal E. Horton Awards Competition takes the measure of the country's finest college dining programs. Ashland University, a private school nestled in Ohio's rural Amish community, surprised more than a few...
- IN FORMER GYM: Univ. of Chicago facility handles flex meal plans. // FoodService Director;4/15/2002, Vol. 15 Issue 4, p8
Presents an update on the student meal options offered by the University of Chicago in Illinois to students as of April 15, 2002. Information on the Bartlett Dining Commons; Average checks at the dining commons; Features of the dining commons at the university.
- College programs offering new options for night owls. // FoodService Director;09/15/97, Vol. 10 Issue 9, Kellogg's jumpstart newsolunteers...
Reports on the extension of serving hours for foodservice at colleges and universities in the United States. Advantages of late-night food service for the food service operator; Concepts for opening of convenience store and snack shops which open until late in the evening; Trend to attract the...
- Secret Shoppers Spark Service Improvement. // Business Officer;Oct2015, Vol. 49 Issue 3, p12
The article discusses the quality assurance program, named Osprey Eyes, of the University of North Florida, Jacksonville, which was developed to review service delivery to enhance and improve customer experiences for its students. The program relies on student reviews that serve as snapshots of...
- Cultured Cuisine. Beckman, Thomas // FoodService Director;12/15/2010, Vol. 23 Issue 12, p48
The author describes comfort foods as the main theme for Sodexo's 2010 college dining program in the Gulf and Midwest regions of the U.S. The American Regional Cuisine program launched in 2009 included many comfort foods that college and university students are said to miss from home. The author...
- Campus dining moves into the 21st century. Hill, Dave // Foodservice East;Spring2011, Vol. 86 Issue 1, p6
The article focuses on the food services offered at the University of New Hampshire (UNH) in Durham, New Hampshire. It states that two out of three dining halls have couches for lounging, in which provide a higher level of comfort and restaurant feeling among students. It states that they offer...
- IN COLLEGE DINING HALL: WOOSTER SETS 'NO-FRY' ZONE. // FoodService Director;04/15/2001, Vol. 14 Issue 4, p1
Reports on the conversion of Kittredge Dining Hall in Wooster College, Ohio into a dining zone to create an alternative for students. Food served at the dining hall.
- DURING CHARTWELLS' FIRST YEAR: U.-Albany expands cafe menu. // FoodService Director;04/15/2001, Vol. 14 Issue 4, p2
Reports on the food service expansion at SUNY University in Albany, New York in response to student requests for healthy food outlets in the campus. Expansion of Ritazza Cafe's menu; Opening of a unit of Campbell's Soup and Wild Greens salad; Plans for the university's food service.
- AT LEARNING CTR.: G. Mason Univ. foodcourt generates $25,000 daily. // FoodService Director;06/15/99, Vol. 12 Issue 6, p6
Focuses on the Johnson Learning Center foodcourt at George Mason University in Fairfax, Virginia. Food concepts offered by the 350-seat foodcourt for students; Daily sales generated by the foodcourt; Comments from Ernie Minor, general manager for Sodexho Marriott.