Here to Stay, For Now

December 2007
FoodService Director;12/15/2007, Vol. 20 Issue 12, p34
Trade Publication
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.


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