Comfort in Times of Stress
- It's a Comfort. Lang, Joan // FoodService Director;3/15/2007, Vol. 20 Issue 3, p42
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...
- 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...
- Cultured Cuisine. Beckman, Thomas // FoodService Director;12/15/2010, Vol. 23 Issue 12, p48
The author describes comfort foods as the main theme for Sodexo's 2010 college dining program in the Gulf and Midwest regions of the U.S. The American Regional Cuisine program launched in 2009 included many comfort foods that college and university students are said to miss from home. The author...
- Campus dining moves into the 21st century. Hill, Dave // Foodservice East;Spring2011, Vol. 86 Issue 1, p6
The article focuses on the food services offered at the University of New Hampshire (UNH) in Durham, New Hampshire. It states that two out of three dining halls have couches for lounging, in which provide a higher level of comfort and restaurant feeling among students. It states that they offer...
- 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.