NACUFS Summer Internship Visits Ashland University
- Prepackaged meals: Ashland Univ. debuts home in a hurry plan. // FoodService Director;3/15/97, Vol. 10 Issue 3, p1
Reports on Ohio-based Ashland University's launching of its `Home in a Hurry' home meal replacement program at its Eagle's Nest cash-operation. Concept's basis on prepackaged comfort foods to-go.
- AN FSD NEWSTRACK REPORT: ELIZABETHTOWN COLLEGE PUTS STUDENTS ON GROWTH FAST-TRACK. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p10
Highlights progress of the Fast Track to Management program for students at the Elizabethtown College in Pennsylvania. Goals of the program; Incentive offerings of the program; Range of its training regimen for dining services jobs on the campus; Potential changes to the program.
- THEN & NOW. Giacchino, Kelsey // Bulletin of the Association of College Unions International;Sep2011, Vol. 79 Issue 5, p12
This section presents an excerpt from the March 1999 issue of "Bulletin of the Association of College Unions International" about the internship program of the Sweet Sinsations CafÃ© at the Lory Student Center, Colorado State University and a narrative on the internship program. The excerpt...
- STEAL THIS IDEA. // FoodService Director;11/15/2014, Vol. 27 Issue 11, p12
The article presents ideas for food services in various universities across the U.S. It highlights the display of practical decorative containers indoors in retail or servery locations for customers be able to see the herbs used in cooking stations in North Carolina State University. It states...
- 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.
- Institutions go to `market' with new service concept. King, Paul // Nation's Restaurant News;11/11/96, Vol. 30 Issue 44, p1
Focuses on the debate over the marketplace concept of noncommercial food service in universities in the United States. Key features of the food service concept; Challenges in operating; Questions regarding the marketplace concept.
- College meal cards good at seven merchants. // Westchester County Business Journal;3/10/2003, Vol. 42 Issue 10, p20
Reports that the students of Iona College in New Rochelle, New York will be able to use their meal cards off campus at seven participating merchants on North Avenue. Names of merchants; Courses offered by Iona.