TITLE

Here to Stay, For Now

PUB. DATE
December 2007
SOURCE
FoodService Director;12/15/2007, Vol. 20 Issue 12, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article features the catering business of the Brown University in Providence, Rhode Island. The university's dining service has been using a variety of different food bars. Offering traditional self-prepared options gives customers more choices without increasing the labor required for pick and assemble options, says university dietitian Bridget Visconti. Portion control is one of the few disadvantages of traditional self-prepared options.
ACCESSION #
28005829

 

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