King, Paul
April 2008
FoodService Director;4/15/2008, Vol. 21 Issue 4, p24
Trade Publication
The article presents food service management ideas shared by several food service directors in the U.S. At Duke University, to avoid long lines at The Loop Pizza Grille, students are allowed to phone in their order and pick it up at the window. Blue Cross Blue Shield of Florida holds a contest to let employees know that its contractor's chefs can do more than just large batch cooking. Kirkland Village publishes a newsletter concerning its dining service's cooking methods and ingredients.


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