Upgrades, literacy form master planner's agenda
- Balancing Acts. // FoodService Director;12/15/2004, Vol. 17 Issue 12, p10
Presents the views of several U.S. foodservice university operators on the top business concerns for the 2004-2005 academic year. Top concern of Ted Mayer, executive director of dining services from Harvard University in Cambridge, Massachusetts; Major issue in terms of food according to C....
- Ted Mayer. Friedland, Ann // Food Management;May2006, Vol. 41 Issue 5, p37
The article profiles Ted Mayer, executive director of Harvard University Dining Services in Cambridge, Massachusetts. Mayer is a recipient of International Foodservice Manufacturers Association's 2006 Silver Plate Award for introducing highly efficient systems, contemporary menus, and an...
- Voice of Experience. Holaday, Susan // FoodService Director;7/15/2007, Vol. 20 Issue 7, p54
An interview with Ted Mayer, executive director of Harvard University Dining Services in Cambridge, Massachusetts, is presented. He talks about green design in the food service sector. He argues that implementing a green approach to design is less expensive. He describes the food service at...
- Taking food literally. Pond, James // FoodService Director;9/15/2004, Vol. 17 Issue 9, p28
Focuses on the efforts of Ted Mayer, director of dining services at Harvard University in Cambridge, Massachusetts, to improve food literacy among students. Definition of food literacy according to Mayer; Information on the Savory Spotlights menu program; Views of Mayer on the success in...
- 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.