Closed Campus Calls for Carts
- Full Disclosure. Turner, Robbie // FoodService Director;11/15/2007, Vol. 20 Issue 11, p48
The article offers information on the design of the cafeterias operated by The Fresh Food Co. at the University of South Florida. The cafeteria has 300 seats and feeds about 3,000 people a day. It was totally gutted, including the removal of all interior walls, and rebuilt from scratch in the...
- Bowled Over. Higgins, Amy // Food Management;Aug2004, Vol. 39 Issue 9, p0
Evaluates a prototype foodstation concept the serves cereals installed at Arizona State University Memorial Union. Cereal brands offered; Operation; Ideal sites for the unit.
- NEWS/INNOVATION. // FoodService Director;2/15/2007, Vol. 20 Issue 2, p6
The article presents an update on school food service in the U.S. as of February 15, 2007. The renovation of cafeteria at Muscatine High School in Iowa has increased lunch volume to more than 500%. The nutrition services department at Bartow County School in Cartersville, Georgia has decided to...
- AS GROWTH ACCELERATES: Campuses Keep Contracting in Daily Perspective. // FoodService Director;06/15/99, Vol. 12 Issue 6, p22
Discusses the growth of contractor presence at universities and college campuses in the United States. Percentage of overall contract penetration on campuses; Effects regarding the shift from straight-line cafeterias to foodcourts; List of colleges and universities switching to contract...
- ITS 'BIGGEST IMPROVEMENT': Grab-n-go boosts check at USC Marketplace. // FoodService Director;8/15/2001, Vol. 14 Issue 8, p12
Reports on the sales of the University of Southern California's Plaza Marketplace cafeteria. Benefits of the cafeteria to the university; Background on the concept of the cafeteria; Features of the cafeteria.
- School re-do puts kids in-line. // FoodService Director;4/15/2005, Vol. 18 Issue 4, p8
Reports on the increase in breakfast and lunch participation at the cafeteria in Mount Diablo High School in California, since its renovation in 2005. Purpose of putting up railings at the cafeteria; Disadvantages of the former system; Cafeteria equipment replaced by the school.
- If I had my wayâ€¦. // FoodService Director;1/15/2007, Vol. 20 Issue 1, p58
The article focuses on various foodservice equipment suggested by Joe Mullineaux, associate director of foodservice at the University of Maryland in College Park. For self-service areas, tongs and other servers made of an antimicrobial material are suggested. Moreover, he also recommends...
- Station Innovation. Lawn, John // Food Management;Jun2004, Vol. 39 Issue 7, p30
Describes innovations in food station design in universities and colleges in the U.S. variety of food stations; Impact of food station design on food service management; Trends affecting food station design. INSETS: A Station Designed for "All-nighter" Customers;Taking Meal Customization to the...
- College foodservice learning to live green. Walkup, Carolyn // Nation's Restaurant News;6/30/2008, Vol. 42 Issue 26, p49
The article focuses on the environment-friendly and sustainable business practices of food service companies in colleges and universities in the U.S. as of 2008. Food service directors began evaluating purchasing practices and trading kitchen equipment for more energy-efficient models and even...