- Kid's No. 1 sandwich choice. Pearl, Anita R. // FoodService Director;10/15/2002, Vol. 15 Issue 10, p64
Reveals that many schools in the U.S. have chosen turkey as their favorite lunch and as sandwiches. Components of a turkey sandwich; Percentage of students at the George School in Newton, Pennsylvania who will take a turkey deli sandwich.
- Yale Goes Home-Grown. Rowe, Megan // Food Management;Jan2004, Vol. 39 Issue 1, p20
Focuses on the sustainable agriculture program and food services at Yale University in New Haven, Connecticut. Demand for more organic food; Development of a new sustainable menu; Experimentation of recipes and training of staff.
- Good-bye, Cryovac. Kummer, Corby // Atlantic;Oct2004, Vol. 294 Issue 3, p197
The article offers a look at the Yale Sustainable Food Project at Yale University. According to the author, the goal of the project, which has changed college food menus and converted lots into gardens, is to promote the idea of the benefits of using food raised locally. Benefits include better...
- Private School Receives $128.5 Million Donation. // Education Week;9/26/2007, Vol. 27 Issue 5, p4
Information on a donation to the George School in Newtown, Pennsylvania is presented. In honor of her father, Columbia University professor David Dodd, Barbara Dodd Anderson is donating more than one million dollars to the coeducational Quaker high school, of which she is a graduate. The George...
- 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.