- Holy Cross' Kimball to Kitchen Puts Fresh Food in Students' Hands. // FoodService Director;1/15/2014, Vol. 27 Issue 1, p13
The article reports on the development of the Kimball to Kitchen program by the dining services at the College of Holy Cross in Worchester, Massachusetts in an effort to meet the need for students to purchase fresh produce without having to regularly visit a grocery store.
- Healthy means 'fresh.'. // FoodService Director;8/15/2008, Vol. 21 Issue 8, p56
The article talks about the farm-fresh food and special diets being served at Texas A&M University in College Station. According to Gary Arthur, director of operations/senior executive chef for Dining Services at the university, providing healthy options has become a mainstay. The school plants...
- HEALTHY CAMPUS EATING. Young, Ben // Georgia Trend;Sep2013, Vol. 29 Issue 1, p114
The article focuses at Georgia-based Kennesaw State University's (KSU) the Commons, which is the nation's largest Leadership in Energy and Environmental Design (LEED) Gold-certified collegiate dining facility, serving global cuisine. It states that some 20 percent of the produce used by the...
- 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.
- Colleges and universities. // Food Management;Oct97, Vol. 32 Issue 10, p32
Focuses on the evolution of noncommercial foodservice in colleges and universities. Establishment of Harvard University as the first college in the United States; Transition from table service to cafeteria-style dining; Use of student labor; Formation of the National Association of College and...