- Luros Gets the Van Hook. // Food Management;Sep2006, Vol. 41 Issue 10, p106
The article announces the National Association of College & University Foodservice Daryl Van Hook Industry Award given to Ellyn Luros-Elson, chairman and CEO of Computrition, Inc. during the 2006 National Conference in Toronto, U.S. Elson has recognized for her outstanding achievements as an...
- Students' activism, allergies top agenda at NACUFS confab. Elan, Elissa // Nation's Restaurant News;8/7/2006, Vol. 40 Issue 32, p8
The article highlights the annual conference of the National Association of College & University Food Services in Toronto, Ontario. The social pressure put by politically active college students who are pressing for their vision of fairer treatment of on-campus foodservice workers and the...
- GM HOLDS BAKING SEMINAR. Buzalka, Mike // Food Management;Aug2007, Vol. 42 Issue 8, p125
The article reports on the baking seminar conducted by General Mills Corp. during the National Association of College and University Food Services (NACUFS) Continental Region baking seminar, which was held at the company's headquarter in Minneapolis, Minnesota. The firm's corporate chef Scott...
- Surfing the Nutrition Net. Higgins, AMy // Food Management;Jun2004, Vol. 39 Issue 7, p26
Describes strategies of onsite food service operators to meet the demand for nutritional information among consumers in the U.S. Features of the interactive nutrition analysis Web site launched by Concordia College's food service; University of Southern California's interactive kiosks;...
- 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.