An FSD Newstrack Exclusive: Brown U. Offers Combination Min. Hours to Student Workers
- Brown U. doubles sales. Bond, Marian // FoodService Director;02/15/99, Vol. 12 Issue 2, p48
Reports on the increase in food service sales by the Brown University in Providence, Rhode Island. Total sales from 1996 to 1997; Average daily sales; Sales breakdown; Description of branded options; Hours of operation; Revenues generated from students; Food quality strategies; Food offers. ...
- Student Groups Solve Staffing Woes at BU. Watkins, Carolyn // Food Management;Sep2000, Vol. 35 Issue 9, p26
Reports the resolution of foodservice staffing difficulties by student groups of the Brown University in Providence, Rhode Island. Salary and compensations for student workers; Guidelines and requirements in working; Assignment of work loads by the management.
- Here to Stay, For Now. // FoodService Director;12/15/2007, Vol. 20 Issue 12, p34
The article features the catering business of the Brown University in Providence, Rhode Island. The university's dining service has been using a variety of different food bars. Offering traditional self-prepared options gives customers more choices without increasing the labor required for pick...
- 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.