It's a Comfort

Lang, Joan
March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, p42
Trade Publication
The article focuses on the popularity of comfort foods in the noncommercial food service sector in the U.S. At Davidson College in North Carolina, the student population is worldly, but they still want comfort food. The mise en place includes chicken and vegetable stock-based sauces, as well as chicken, vegetables and tofu. Students at the University of Alabama, in Tuscaloosa, are also enamored of comfort food. To that end, all the food served at The Home Zone, a retail brand at the university's food court, is comfort food.


Related Articles

  • Comfort in Times of Stress. Lang, Joan // FoodService Director;3/15/2007, Vol. 20 Issue 3, p43 

    The article focuses on the comfort foods served to students at Davidson College in North Carolina. The kids love breakfast at dinner, which include pancakes, eggs and bacon. Another favorite is Chicken Parmesan and spaghetti. Then there are the new wave comfort foods, like salmon. And there is...

  • Comfort's New Converts. Weisberg, Karen // FoodService Director;2/15/2008, Vol. 21 Issue 2, p37 

    The article focuses on the food service at Kansas State University in Manhattan, Kansas, which included ld-time comfort foods. According to Mary Molt, assistant director of dining services at the university, comfort foods have been substantial to the school's food service program. She cited...

  • 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.

  • U-Minn. foodservice opens food court.  // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20 

    Reports on the opening of the Minnesota Marketplace foodcourt in the Coffman Memorial Union at the University of Minnesota in Minneapolis. Offering of Minnesotan products.

  • On site omnibus.  // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20 

    Reports on developments concerning the food service segment at various universities in the United States. University of Alama's awarding of food service contract to Sodexho, USA; Aramark's title sponsorship for the Culinary Institute of America; Subway's opening of its first unit at the...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics