Self-service speeds service
- "Residential Restaurant" Crops Up at Emory. // Food Management;Nov2003, Vol. 38 Issue 12, p17
Describes the changes to the Dobbs University Center dining operation on the campus of Emory University in Atlanta, Georgia. Implementation of Aramark's RealFood On Campus dining program.
- Balancing Self-Serve. // FoodService Director;12/15/2008, Vol. 21 Issue 12, p33
The article offers information on how Bruce Haskell, the associate director of university housing at Michigan State University, balances self-service as some students prefer self-serve, but at restaurant quality. While Haskell prefers meals to be plated to give them that professional appeal, he...
- DAVID SAUERS, SODEXHO @ EMORY UNIVERSITY: Nailing Emory. Weisberg, Karen // FoodService Director;1/15/2005, Vol. 18 Issue 1, p38
Presents information on the approach of Sodexho resident general manager David Sauers to improve food service at Emory University in Atlanta, Georgia. Food stations at Emory University; Changes implemented by Sauers in the university; Factors contributing to the success of Sodexho at Emory.
- ASU Debuts New Dining Hall. // Food Management;Feb2007, Vol. 42 Issue 2, p26
The article reports on the opening of the Fred Shuttlesworth Dining Hall at the Alabama State University (ASU). The campus cafeteria, which is open to the public, students and school staff, is located in the C.J. Dunn Arena, named for a civil rights activist and ASU alumnus. Self-service is...
- COLLEGE CAMPUS DINING. // Restaurant, Food & Beverage Market Research Handbook;2014/2015, Vol. 15, p186
The article offers information on college campus dining in the U.S. as of 2014. Topics mentioned include the report on market assessment and characteristics of campus dining. Also mentioned the colleges and universities with the best collegiate dining, based on the 2013 study of The Daily Meal...
- 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.