- FOR THE SAKE OF SAFETY AND APPEARANCE: SHIP-SHAPE SHELVING. Chater, Amanda // FoodService Director;09/15/2000, Vol. 13 Issue 9, p122
Offers a look at the kinds of shelving used at food service operations of four schools in the United States. Laurel School District in Mississippi; Midland Independent School District in Texas; Northside Independent School District in San Antonio, Texas; Chatahoochee Elementary School in...
- School foodservice leaders receive FAME awards. // Nation's Restaurant News;01/10/2000, Vol. 34 Issue 2, p58
Reports that school foodservice leaders were chosen as winners in the 11th Annual Foodservice Achievement and Management Excellence Awards.
- A New Machine Age. Sackin, Barry // Food Management;Nov2008, Vol. 43 Issue 11, p20
The article focuses on the vending program which serves as an extension for foodservices at Denver Public Schools (DPS) in the U.S. Being profitably managed by the foodservice department, all of the products vended in the campus conform with the minimum nutritional standards while the vended...
- ROLE-PLAYS VS. NATURAL DATA: ASKING FOR A DRINK AT A CAFETERIA IN PENINSULAR SPANISH. Bataller, Rebeca // Ãkala: Revista de Lenguaje y Cultura;May-Aug2013, Vol. 18 Issue 2, p111
The purpose of this study is to compare the data collected, via two methods, from two groups of Peninsular Spanish native speakers in a service encounter scenario. The methods chosen are open role-plays and naturally occurring interactions, two frequently used approaches in the field of...
- School re-do puts kids in-line. // FoodService Director;4/15/2005, Vol. 18 Issue 4, p8
Reports on the increase in breakfast and lunch participation at the cafeteria in Mount Diablo High School in California, since its renovation in 2005. Purpose of putting up railings at the cafeteria; Disadvantages of the former system; Cafeteria equipment replaced by the school.
- MENU BRANDING IN SCHOOLS: Achieving brand balance. Chater, Amanda // FoodService Director;03/15/2000, Vol. 12 Issue 3, p66
Asserts that balancing brands is the way to be successful in school food service. Its enhancement of dining arena; Cost savings; Increased participation of students.
- NEWS. // FoodService Director;2/15/2005, Vol. 18 Issue 2, p8
Presents updates on the food service industry in the U.S. as of February 15, 2005. Challenges faced by school food service directors; Information on the winners of the Foodservice Achievement Management Excellence Award.
- Sponsors call for entries to annual FAME awards. // Nation's Restaurant News;07/24/2000, Vol. 34 Issue 30, p138
Reports on the nominations sought by Basic American Foods, Campbell Soup Co., Quick-to-Fix Foods and Tyson Foods for the Foodservice Achievement Management Excellence (FAME) 2001 Awards. Recognition given to school foodservice professionals who had raised the industry standards in the United...
- To Build a Kitchen or Not to Build a Kitchen. Bliss, Tara; Fasano, Joyce // Food Management Exclusive Insight;12/17/2014, p1
The article discusses the things to consider when building a kitchen. It highlights the need of designating a planning committee to make designs for kitchen and decisions for foodservice operations. It states the grab-and-go venue or small coffee counter for college or corporate campus. It also...