American Classics, Straight Up with a Twist
- Tex-Mex for personal touch. Chater, Amanda // FoodService Director;09/15/2000, Vol. 13 Issue 9, p90
Offers a look at the Tex-Mex food service operation at some United States universities. Alfred State College in New York; Vanderbilt University in Nashville, Tennessee; Middlebury College in Vermont; Shippensburg University in Pennsylvania.
- TEX-MEX: WHAT'S NEXT? // FoodService Director;09/15/2000, Vol. 13 Issue 9, p89
Deals with the popularity of Tex-Mex food among non-commercial food service operators in the United States. Comparison with other emerging ethnic foods; Concept of cooking; Schools and universities that offer such foods.
- The Best Fries Ever? Mais Oui! // Food Management;May2006, Vol. 41 Issue 5, p80
The article offers tips on how to prepare french fries. Food service operators tend to purchase the least expensive french fries because they assume that low pound price translates into low cost per serving. There are many ffactors affecting yield among french fry products, which include grade,...
- French Fry Facts. // Food Management;Oct2011, Vol. 46 Issue 10, p42
The article reports on the growing popularity of French fries and how to avoid missteps when purchasing. It is estimated that Americans eat about 2 millions of tons of French fries each year due the salty, crunchy exterior and the fluffy, moist interior. One of the mistakes operators make is...
- The Best Fries Ever? Mais Oui! // Food Management;Jul2007 Supplement, Vol. 42, p18
The article offers tips on how to select and purchase the right french fries. The author emphasizes that food operators should not settle for the least expensive fries. Moreover, it is important to ensure that the fries are made from high solid/low moisture potato varieties. Several variables...
- Product cutting: Frozen french fries. // Restaurant Business;Oct2008, Vol. 107 Issue 10, pFSB6
The article offers information on the proper handling of frozen french fries in the food service industry in the U.S. Any signs of damage such as crushed corners, tears or open packages must be inspected and fries must always be cooked from the frozen state. Selecting a package from the middle...
- College foodservice meets challenges with innovations. Pierce, C. Dennis // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p3
Editorial. Discusses some of the innovations which are being made in colleges in the United States, to improve the food service operations. Details on some of the changes made to cafeterias in colleges; Problems which are being encountered by food service directors; Reference to some of the...
- Comparing in-house vs. national brands. // FoodService Director;06/15/97, Vol. 10 Issue 6, p174
Compares the quality of the food service offered by the auxiliary service sector and the campus facilities, highlighting a case study conducted at the Michigan State University. Details on some of the methods used to enhance quality of foods at the facilities; Revenues generated by colleges...
- Campus feeders deploy more brands in bids to revive student-center dining. King, Paul // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p41
Focuses on the efforts of food service industry to revive student-center dining in college campuses in the United States. Effects of growing percentage of older enrollees; Campus expansion; Scholars' embracing of computer technology.