3 DELIVERIES WEEKLY: Harvard converts to primary supplier
- The great grape debate. // Food Management;Jan1998, Vol. 33 Issue 1, p12
Focuses on the referendum held by the Harvard Dining Services on whether grapes should be served on the menu in Harvard Dining Halls in Harvard University in Cambridge, Massachusetts. Details of the previous ban on grapes being served in Harvard; Reaction by some students to the return of...
- Taking Harvard dining to next level with `Preferred Futuring'. King, Paul // Nation's Restaurant News;07/27/98, Vol. 32 Issue 30, p37
Features the `Preferred Futuring' dining program implemented at Harvard University in Cambridge, Massachusetts. Change in menu offerings; Management approach used in the university's Dining Services department; Mission statement of the program.
- Thanks mom! // Food Management;Jul99, Vol. 34 Issue 7, p61
Reports on the response to a program launched by the Harvard University's Dining Services which requested recipes from families to be integrated in the service's menu offerings. Number of recipes received by the service; Promotion of the menus.
- WHICH IS BETTER FOR YOU: CO-OP OR PRIME VENDOR? // FoodService Director;12/15/2000, Vol. 13 Issue 12, p26
Reports that cooperative food purchasing programs are more popular and effective for smaller colleges and universities in the United States than prime vendor agreements, based on a survey by Cini-Little International; Implications of cooperative purchasing on the food purchases of universities;...
- Hip, not square: Harvard unveils two dining halls, first central kitchen. King // Nation's Restaurant News;09/27/99, Vol. 33 Issue 39, p17
Reports on two openings prepared by the Harvard University's Dining Services department. First major renovation of a residence-unit dining hall; Opening of Kirkland and Elliot cafeterias; Opening of first central kitchen.
- Defining New Traditions. Lawn, John // Food Management;Mar2004, Vol. 39 Issue 3, p34
Harvard University Dining Services (HUDS) in Cambridge, Massachusetts, has worked hard to retain and enhance the school's most valued dining traditions. But it has also sought new capabilities to serve a much wider range of client needs, both on and off the campus. Over the last decade HUDS has...
- Crimson Catering leaves its rivals red-faced as it rakes in the green. King, Paul // Nation's Restaurant News;06/19/2000, Vol. 34 Issue 25, p21
Commends Crimson Catering for its consistent performance for two years in a row at the Harvard University Dining Services in Cambridge, Massachusetts. Expertise in strategic planning; Success of the overall changes to improve the business.
- UCSF switches to cage free-eggs. Richardson, Len // California Farmer;Apr2012, Vol. 295 Issue 4, p25
The article informs that Wilcox Farms Inc. has signed a contract with a team of San Francisco Bay Area, California hospitals to supply cage free eggs through US Foodservice Inc., a major food distributor in the U.S. INSET: Key Points.
- Voice of Experience. Holaday, Susan // FoodService Director;7/15/2007, Vol. 20 Issue 7, p54
An interview with Ted Mayer, executive director of Harvard University Dining Services in Cambridge, Massachusetts, is presented. He talks about green design in the food service sector. He argues that implementing a green approach to design is less expensive. He describes the food service at...