One at Capacity, Another Growing: Meeting Facility Needs
- A telling fortune. Bloch, Jacques // H&HN: Hospitals & Health Networks;07/05/98, Vol. 72 Issue 13, p94
Opinion. Relates an experience by a director of food service at Montefiore Medical Center in the Bronx, New York, N.Y., concerning a program of serving a national specialty once a week. Reference to the Chinese menu which included tea and fortune cookies; Information on a message written on a...
- Montefiore Medical Ctr. launches European-style cafe. // FoodService Director;08/15/98, Vol. 11 Issue 8, p54
Focuses on changes in Montefiore Medical Center in Bronx, New York's foodservice operations. Addition of a European-style cafe with table service in a renovated area of the facility; Streamlining of its purchasing procedures; Development of its own innovative food production software. INSET:...
- Marketing Matters. // FoodService Director;7/15/2006, Vol. 19 Issue 7, p26
The article examines approaches used by business operators in non-commercial catering to market their services. Many operators simply adopt an approach that is similar to how they run other operations--do the best job possible and give customers what they want. The approach helped dining...
- Evolving the venue menu. Clarke, Simon // Marketing Event;Jun2001, p31
Looks at food catering at event and exhibition venues in Great Britain. Overview of catering at Excel; Strategy in catering used by NEC Group catering director Patrick Ashe; Reasons for rejecting branded caterers in other venues; Benefits of improved catering. INSETS: Case Study: Earls...
- Bush tucker men. Hitching, Corinne // Caterer & Hotelkeeper;2/21/2002, Vol. 191 Issue 4210, p43
Discusses catering for travelers on a journey across the African bush. Benefits for cooks of working on overland tours; Method of cooking used; Menu commonly served.
- THE SUMMER RUSH IS DRIVING US NEAR TO BOILING POINT. // Caterer & Hotelkeeper;8/15/2002, Vol. 191 Issue 4235, p47
Presents an article on dealing with the pressures caterers face during the summer season in Great Britain. Complaints made by the staff; Views on sales representatives.
- West Bank caterers say their best offerings are old favorites. Wilkinson, Kaija // New Orleans CityBusiness (1994 to 2008);09/11/2000, Vol. 21 Issue 12, p36
Highlights the services offered by caterers from the West Bank district in New Orleans, Louisiana. Seafood specialties; Description of food preparations; Expertise of chefs and cooks.
- Plush corporate events help bring home bacon for local catering companies. Volz, Matt // New Orleans CityBusiness (1994 to 2008);02/26/2001, Vol. 21 Issue 36, p23
Reports how catering companies in Louisiana profit from corporate social events. Reasons behind catering companies' preference for corporate clients; Increase in the revenues of Food Art for the year 2000; Potential business opportunities presented by conventions in New Orleans; Increase in the...
- Foreign caterers find in domestic acquisitions feed business growth. King, Paul // Nation's Restaurant News;01/20/97, Vol. 31 Issue 3, p21
Reports on the trend among caterers in the United States to acquire international companies in an effort to expand their businesses. Marriott Management Services' overseas acquisitions; Competition among caterers in the international market; Benefits of international acquisitions.