TITLE

Updated Facility A Hit at Maine

PUB. DATE
November 2007
SOURCE
FoodService Director;11/15/2007, Vol. 20 Issue 11, p6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports on the improvements made by the University of Maine at its Hilltop Commons dining center. After a year of renovation and $6 million, Hilltop Commons reopened in August and already has had great success attracting new customers, according to Kathy Kittridge, associate director of residential dining. The customer meal counts have gone up about 6.5 percent, Kittridge says.
ACCESSION #
27554765

 

Related Articles

  • Morning dishes that sizzle. Alexis, Jennifer // FoodService Director;12/15/2003, Vol. 16 Issue 12, p36 

    Focuses on several dishes served for breakfasts by college dining facilities in the U.S. Background on breakfast items preferred by consumers at the University of Delaware in Newark; Types of breakfast burritos offered by Las Trojes Express, a campus retail outlet; Impact of changes in the...

  • Puget Sound Reworks Cuisines.  // FoodService Director;12/15/2007, Vol. 20 Issue 12, p8 

    The article reports that the University of Puget Sound in Tacoma, Washington has revamped its two food stations to add more ethnic foods. Casa Ortega that formerly served standard Mexican fare, now offers a variety of Hispanic foods. The university has also overhauled its Italian station...

  • Part of the Local Culture.  // FoodService Director;7/15/2007, Vol. 20 Issue 7, p40 

    An interview with Robert Mayberry, executive chef at the University of Texas, is presented. He talks about the popularity of Tex Mex, the indigenous regional cuisine, at the university. He cites the food being served at the university, such as migas, chorizos and fajitas. He also mentions about...

  • Tim Zintz: Well schooled in campus dining. Elan, Elissa // Nation's Restaurant News;6/20/2005, Vol. 39 Issue 25, p34 

    The article focuses on chef Tim Zintz for whom cooking for college students has become an education in itself. Tim Zintz, a district executive chef for Aramark's Campus Dining Services division has learned volumes as his culinary input becomes integral to the lifestyles of the university...

  • Asian Persuasion. Lefebvre, Joanna // Food Management;Mar2005, Vol. 40 Issue 3, p74 

    Presents the views of food and nutrition experts on the introduction of Asian ingredients in the menus of schools and universities in the U.S. Reasons for the implementation of the initiative; Consideration of the initiative as a way of understanding Asian culture; Health benefits from the...

  • A Colorful Next Step for Cal Dining. Buzalka, Mike // Food Management;Feb2007, Vol. 42 Issue 2, p64 

    The article reports on the opening of Caf� 3 by the Cal Dining Services department at the University of California at Berkeley. The eatery underwent a complete reinvention which resulted to an ultra-cool lounge area with four major food stations, each with its own theme and cuisine...

  • So, What About the Food?  // Food Management;Feb2007, Vol. 42 Issue 2, p66 

    The article describes Caf� 3, an eatery managed by the Cal Dining Services department of the University of California at Berkeley. It has four stations with a particular theme and type of cuisine. A pizza/pasta station in positioned near the entry. The Asian station has a noodle bar, a cold...

  • A TYPICAL DAY'S MENU AT CAF� 3.  // Food Management;Feb2007, Vol. 42 Issue 2, p66 

    The article presents a typical menu for brunch and dinner served at the four stations at Caf� 3, located at the University of California at Berkeley. Soups include Mushroom Bisque, while Bow Tie Pasta with Sundried Tomato Pesto is served in the pasta station. For dinner, there are artichoke...

  • Vegan Vacation.  // FoodService Director;9/15/2011, Vol. 24 Issue 9, p14 

    The article features the newly-opened all-vegan Maple dining hall at the University of North Texas (UNT) in fall 2011. Special projects manager Ken Botts claims that the UNT's dining department decided to satisfy the demand for more vegetarian fare. He talks about the dining hall's complete...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics