Stanford Celebrates 'Eat Local.'
- THE NEW TRAINING TABLE. Wolff, Alexander; Doyle, Amanda // Sports Illustrated;11/7/2011, Vol. 115 Issue 18, p122
The article discusses nutrition by athletes and its management by sports organizations. The Arrilaga Family Dining Commons dining hall for college athletes at Stanford University is used as an example of how sports teams and organizations are employing research on nutrition to provide healthier...
- Culinary clubs sprout up on campuses. Watkins, Carolyn // Food Management;Dec98, Vol. 33 Issue 12, p23
Focuses on culinary clubs in the United States wherein campus foodservice departments are partnering with students to explore food-related issues. Information on an international culinary club at Ball State University in Muncie, Indiana; Benefits that students can gain from the clubs; Details...
- Healthy Meals on the Run. // Food Management;Aug2010, Vol. 45 Issue 8, p34
The article offers information about the Uncommon retail outlet put up by Yale University Dining Services, which won the Best Convenience Retail Concept award.
- Ivy League 'meal plans' are a hideous waste of food and money. Wilson, Bee // New Statesman;8/12/2002, Vol. 131 Issue 4600, p40
Comments on the food service and meal plans at U.S. colleges and universities. Cost of enrollment at an Ivy League university; Costs of college meals; Aim for implementing the meal plans; Wastage of food and money resulting from implementation of meal plans.
- Brand battles boredom. // FoodService Director;6/15/2004, Vol. 17 Issue 6, p1
Discusses the success of the Chameleon concept designed by Stanford University in Stanford, California, for its Wilbur Dining. Sales performance of the university's food service after implementing the concept; Information on the menus of the Chameleon program; Reason for developing the concept.
- Platform for Diversity. Lang, Joan // FoodService Director;5/15/2007, Vol. 20 Issue 5, p68
The article focuses on the Mediterranean dining program at Stanford University in California. Rafi Taherian of Stanford Dining and its staff have worked hard to make sure that this diversity is reflected in the food offerings, to put cooking in its cultural context. The university has three...
- STAFF TAKE THE STAGE: Stanford Univ. wows students with pop & sizzle foodservice. Chater, Amanda // FoodService Director;03/15/2001, Vol. 14 Issue 3, p46
Deals with the renovation of Stern Dining Hall at Stanford University in Stanford, California. Factors responsible for the popularity of Stern Dining Hall; Details on its food service stations; Renovation cost; Menu offerings; Meal plans.
- More special health bars are popping up. Hirschfield, Jeff // FoodService Director;2/15/97 Supplement, Vol. 10, p10s
Reports on the establishment of more food services offering health foods in college campus vicinities in the United States. Includes Home Plate dining center in Darmouth College in Hanover, New Hampshire; `Lite Bite' station in University of North Carolina; Vegetarian and meat dishes without...
- NO MORE SECRETS: Exhibition cooking removes the mystery. // FoodService Director;2/15/2004, Vol. 17 Issue 2, p40
Reports on the improvement of student perceptions of university foodservice at the State University of New York in Geneseo, New York after the opening of a marketplace-style foodcourt as of February 2004. Expectations of students on foodservice meals according to the president of the National...