Veggie ranks growing
- MEATLESS NOW 25% OF SALES: USC'S 'REAL' MEALS. Lang, Joan // FoodService Director;8/15/2002, Vol. 15 Issue 8, p82
Reports on the vegetarian foodservice program at the University of Southern California in Los Angeles. Components of the program; Features of the dining venue at the university.
- Meatless for meat-eaters. Chater, Amanda // FoodService Director;02/15/2000, Vol. 13 Issue 2, p102
Highlights the efforts of foodservice employees in several colleges and universities in the United States in enticing students to eat vegetarian diets. Advantages of offering vegetarian menus; Offering from California Polytechnic State University in San Luis Obispo; Area at the University of...
- Concepts Galore at USC's New Campus Center. // FoodService Director;9/15/2010, Vol. 23 Issue 9, p24
The article reports on the new dining concepts at the Ronald Tutor Campus Center of the University of Southern California in Los Angeles, California. It is noted that the dining options reflect the sophistication of college students when it comes to food. One of the concepts is the Moreton Fig...
- Blending Culinary, Classroom: Cyber cafe in USC B-school caters to mature audience. Chater, Amanda // FoodService Director;02/15/2000, Vol. 13 Issue 2, p38
Describes the Popovich Cyber Cafe at the University of Southern California in Los Angeles. Its ambiance; Comments from Michael Gratz, director of hospitality services at Popovich Cyber Cafe; Customers served per day; Sales per month.
- Food fight! McAllister, J.F.O.; Horowitz, Janice M. // Time;11/25/1996, Vol. 148 Issue 24, p23
Lists the five best and five worst top colleges and universities in terms of the healthfulness of their food-service offerings, as ranked by the Physicians Committee for Responsible Medicine.
- COLLEGES: Portable foods fuel campus volume gains. Chater, Amanda // FoodService Director;05/15/99, Vol. 12 Issue 5, p78
Reports on the offering of take-out foods in universities and colleges in the United States. Problems regarding take-out foods; Details on take-out menus; Information on the Survival Bag offered by Reginald Dow director of dining services at Johnson & Wales University in Rhode Island.
- IN COLLEGE: Brands leading the switch to grab-&-go life. // FoodService Director;11/15/2000, Vol. 13 Issue 11, p61
Reports on the role of brands in leading the food service trend towards grab-and-go foods in colleges. Ready-to-drink soup from Campbell; Introduction of Wetzel's Pretzels; Popularity of the said products among the students.
- From Campus Meal Plans: Students demand--and get--more choice. // FoodService Director;02/15/2000, Vol. 13 Issue 2, p16
Asserts that students in the United States demand flexibility when it comes to meal plans. How Penn State in University Park, Pennsylvania addresses the demand of students for convenience; Details of the Flex Plan used by Radford University in Virginia; Strategies used by universities and...
- Meeting varied demand. Chater, Amanda // FoodService Director;02/15/2000, Vol. 13 Issue 2, p95
Describes the typical diet of a college student in the United States. Nutritional promotions run in the residence halls and cash operations at East Carolina University in Greenville, North Carolina; Importance of listing nutritional information; Meals offered to college students.