LOOKING UP: GOOD NEWS, BAD
- Back to school means bon appï¿½tit. Washington, Kate // Sunset;Sep2005, Vol. 215 Issue 3, p52
Focuses on the re-opening of Oak Cafï¿½, a student-run cafe of the Culinary Arts & hospitality Management program at American River College in Sacramento, California. Offers of a price fixed menu; Amenities and Customer service.
- Hey! Here's an idea. Schuster, Karolyn // Food Management;Dec2000, Vol. 35 Issue 12, p36
Presents promotional programs of the foodservice divisions of several schools and medical centers in United States. Observance of the Annual State Fair at Memorial Medical Center; Exhibition of the Musical Annual Chef's Fare at the Edinboro University; Gourmet sampling at the Clear Lake...
- TECHNIQUES TO COUNTER LABOR, TIME SHORTAGE: High school foodcourt eases the pressure. Riell, Howard // FoodService Director;11/15/2000, Vol. 13 Issue 11, p34
Presents information on the improvements of the food court at Baldwin-Whitehall School District in Pittsburgh, Pennsylvania. Previous problem with time shortage in serving the students; Conversion of a lunch room into a foodcourt; Prices of food; Features of the menu; Promotion for the foodcourt.
- Eggrolls are just a start. Pearl, Anita R. // FoodService Director;11/15/2000, Vol. 13 Issue 11, p106
Reports on the changes in lunchroom menus in the United States due to diverse enrollments. Integration of Asian and Latin-style dishes into school menus; How the expanded choices encouraged student participation; Efforts toward nutrition education.
- In colleges: Tied to high-profile functions. Hirschfeld, Jeff // FoodService Director;08/15/97, Vol. 10 Issue 8, p114
Reports that catering activities on school campuses have a significant role, and is often connected to high-profile functions for faculty and administration. Reference to Indiana State University in Terre Haute and its catering service; Most prominent catering trend; Typical revenues generated...
- What's for lunch? School cafeteria customers get their say. // Curriculum Review;Sep92, Vol. 32 Issue 1, p13
Reports about the plans of Todd County School District's food service director about serving the district's farflung schools. Questions that the service director will ask in surveying schools about menus that will appeal to students; Persons to be contacted for more information about the plan.
- IN SCHOOLS: Schools turn to grab-and-go for timely solution. // FoodService Director;09/15/2000, Vol. 13 Issue 9, p66
Offers a look at the grab-and-go food service operation at several United States school districts. San Lorenzo Unified School District in California; Camas School District in Washington; San Juan School District in California; North Kitsap School District in Washington.
- DAILY AT KY SCHOOLS: 1,050 kids are served free lunch & breakfast. // FoodService Director;03/15/99, Vol. 12 Issue 3, p6
Reports on free breakfast and launch served to children at the Owsley County Schools in Booneville, Kentucky. Explanation from Melinda Turner, a food service director at the school; Menu offerings; Ways on how the school attracted children to school meals.
- Beyond burgers, sloppy joes. Pearl, Anita R. // FoodService Director;01/15/2000, Vol. 13 Issue 1, p109
Focuses on the serving of beef dishes in school foodservice facilities in the United States. Varied uses of beef in food preparation; Why operators require ground beef to be processed into precooked items; Health regulations considered in the preparation of menus.