PEOPLE/STEAL THIS IDEA
- Elimination of Food Trays from Dining Halls Reduces Food Waste. // Solid Waste Report;11/15/2012, Vol. 43 Issue 19, p2
The article reports on a study showing that removing food trays from buffet-style dining halls in universities produced less food waste. It says that a tray-less system decreased the amount of solid waste students threw out from 4.39 ounces per person to 3.58 ounces, or a decline of 18 percent...
- Labor: Costs up 7.5% as fsds strive to retain staff. // FoodService Director;02/15/2000, Vol. 13 Issue 2, p62
Looks at the performance of self-operating foodservice in colleges in the United States as of 1999. Labor costs; How colleges address the problem of labor shortage; Student employees employed by the University of Connecticut in Storrs; Incentive programs; Wage.
- IN COLLEGES: Campus execs. lead in tenure. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p52
Deals with the economic prospects of the college food service segment in the U.S.. Compensation bracket of the segment; Dropout rates of its employees; Challenges facing college food service directors; Customer enhancements in college food service.
- Rocking Out. // FoodService Director;8/15/2008, Vol. 21 Issue 8, p32
The article profiles Richard Mancino, executive chef at Wagner College Staten Island, New York. As executive chef for Chartwells at Wagner College, he is currently working to develop a new four-week cycle menu for the upcoming school year. Mancino says he always liked to cook, and cooking is...
- Cafeteria Composting. Jacobsen, Bradley // Waste Age;Apr2000, Vol. 31 Issue 4, p93
Details findings of a study, conducted by DSM Environmental Services Inc. and sponsored by the American Forest & Paper Association, on the characteristics and compostability of food service organics at the Dartmouth College in Dartmouth, New Hampshire. Rate of degradation of laminated paper...
- Remarkable Service. Ramsey, Lindsey // FoodService Director;10/15/2009, Vol. 22 Issue 10, p26
The article features Jon Lewis, director of dining at Ball State University in Muncie, Indiana. He has improved food service at the university by implementing the Remarkable Service Program which recognizes outstanding employees and empowering them with new meal plans. Lewis increased...
- Making the grade: Colleges find ways to attract student workers. Blake, Kathy // Nation's Restaurant News;11/17/97, Vol. 31 Issue 46, p42
Focuses on the strategies of college food service operators in the United States in recruiting students to work for them. Reliance on surveys to identify what students are looking for in a part-time job; Holding of job fairs in campuses; Offer of salaries higher than the minimum wage.
- Shirley Everett: Leading College Foodservice to Top of Class. // Nation's Restaurant News;4/12/2004 Supplement, Vol. 38, p28
Profiles Shirley Everett, former director of residential dining at Stamford University, California, and recipient of the International Foodservice Manufacturers Association's Silver Plate Award in 1997. Career in the foodservice industry; Major accomplishments.
- A Better Way to Sign Up Student Workers. // Food Management;Apr2001, Vol. 36 Issue 4, p20
Describes the University of Wisconsin-Milwaukee Dining Services Department's improvement of its recruitment of staff for dining services jobs. Suggested location of portable tables for information.