Following Colleges' Lead: Cards, cashless growth set for hospitals, schools, B&I
- DEBIT CARDS: Non-commercial segments will embrace cards. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p82
Predicts the increased use of debit cards. Improvements in storage methods and capacity; Trends in college foodservice; Examination of how an employee spends his time and the identification of opportunities for card integration.
- TOWSON UNIVERSITY STUDENTS GET OFF-CAMPUS DINING CARD. // CardLine;3/7/2008, Vol. 8 Issue 10, p20
The article reports that Fine Dine, a meal plan debit card created by a former Towson University student, will allow students at the Baltimore, Maryland-area school to take advantage of off-campus dining. The cards require $200 minimum deposits, and students can use them at 11 participating...
- Debit card usage hits 45%. // FoodService Director;09/15/98, Vol. 11 Issue 9, p88
Presents data on debit card usage at self-operated college/university food services in the United States. College name; Total meal counts; Traditional board plan; Other plans; Student union sales; Catering revenues; Convenience store sales; Other cash transactions; Number of vending machines;...
- New debit cards speed-up sales. // FoodService Director;10/15/98, Vol. 11 Issue 10, p8
Reports on the introduction of a debit card at the Elmhurst College in Elmhurst, Illinois in September 1998. Use of the JAYPASS debit card for any of the school's four meal plans; Facilitation of the tracking of food-costs and sales.
- New choices in Troy. Riell, Howard // FoodService Director;10/15/2005, Vol. 18 Issue 10, p24
This article reports on the renovation of a foodservice facility at Hudson Valley Community College in Troy, New York as of October 15, 2005. The renovation accomplished a number of things, such as: the opening of a new student cafÃ©, on September 12; implementation of exhibition cooking and...
- Cash-op gains at Purdue U. // FoodService Director;09/15/98, Vol. 11 Issue 9, p68
Discusses efforts to widen the use of debit cards in conjunction with the expansion of catering services at the Purdue University in West Lafayette, Indiana. Impetus for the move; Projected growth of catering revenues as a result of the expansion; Improvements in on-campus, dining services;...
- 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.