A Model for Excellence
- Spartan Success. King, Paul // FoodService Director;5/15/2007, Vol. 20 Issue 5, p56
The article features Mike Rice, director of auxiliary services at Michigan State University at East Lansing, Michigan. He started working at the university as a student in 1971. He states that one of the biggest changes in college food service in his career has been the expansion of service...
- E Pluribus Unum. Lawn, John // Food Management;Oct2005, Vol. 40 Issue 11, p32
The article reports that Cambridge, Massachusetts-based Massachusetts Institute of Technology has adopted an unusual, free-market model for its campus dining operations. In doing so, the school's foodservice program has moved from a sole-source management contract to one that today is managed...
- 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.
- Two Roads to High Involvement. Nemeth, Colin W.; Hiebert, Murray B. // Training & Development;Jun91, Vol. 45 Issue 6, p55
Reports on the creation of a mindset concerning employee development by distinguishing between training and learning. Definition of training and learning; Content of training and learning; Development of budgets to ensure funding for the necessary training.
- Viewpoint. // Training Journal;Feb2011, p43
In this article, the author reflects on investing more on training employees in various organizations and companies in Great Britain. It stresses that personnel training is necessary for organizations to meet their long-term targets by providing skills that are important for the operations in...
- 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...