IN B&I: Quality dining service adds to catering's edge

Weisberg, Karen
August 2000
FoodService Director;08/15/2000, Vol. 13 Issue 8, p66
Trade Publication
Focuses on the catering services provided by foodservice companies to business enterprises in the United States (U.S.). Details on the use of creativity in Guckenheimer Enterprises' operations; Information on the CrossRoads Cuisine program of Sodexho Marriott Services; Challenges faced by Wood Dining Services during the 2000 U.S. Golf Association Senior Open.


Related Articles

  • SODEXHO MARRIOTT'S `OVATIONS' PROGRAM: Zeroing in on outside biz. Lang, Joan // FoodService Director;05/15/99, Vol. 12 Issue 5, p108 

    Reports on Sodexho Marriott Services' approach to competing in the catering market. Information on the Ovation concept of the company; Services provided by Ovations to Sodexho Marriott; Focus of the company on corporate catering.

  • Sodexho etches 'fresh approach' to Crossroads Cuisines. King, Paul // Nation's Restaurant News;06/04/2001, Vol. 35 Issue 23, p20 

    Reports on the renovation of the culinary program of Sodexho Services in the United States. Improvement of the catering services; Variations of the menu program.

  • FOOD MANAGEMENT'S 2001 CONTRACTOR TOP 50.  // Food Management;Apr2001, Vol. 36 Issue 4, p34 

    Presents the top 50 food service management companies in the United States according to the 'Food Management' magazine. Sodexho Marriott Services; Aramark Corp.; Wood Dining Services.

  • CONTRACTOR CONCEPTS. Ritchie, Hal // FoodService Director;08/15/2000, Vol. 13 Issue 8, p130 

    Offers a look at the branding strategies of contract foodservice providers in the United States. Information on the franchise relationships of Compass Group PLC; How Sodexho Marriott Services re-engineered its CrossRoads Cuisine concept; Details on the technique used by Wood Dining Services.

  • WITH 'NEW MENU FLAVORS': Sodexho ties menus/promos.  // FoodService Director;10/15/2003, Vol. 16 Issue 10, p22 

    Reports on a program to be launched by the corporate services division of contract caterer Sodexho, as of October 2003. Significance of the program in integrating the menus and promotions of the caterer; Information on the development of Sodexho's menus.

  • Contractors would call on volunteers to aid military. Mullen, Rosalind // Caterer & Hotelkeeper;2/13/2003, Vol. 192 Issue 4259, p9 

    Reports that the contract caterer Sodexho is providing additional support at U.S. Army training camps in Europe. Value of the additional support; Importance of the contractor support for the U.S. Army; View of Andy Leach, managing director of Sodexho Defense, on the threat of a long-term war.

  • CONTRACT CATERING NEWS.  // Caterer & Hotelkeeper;8/21/2003, Vol. 192 Issue 4287, p10 

    Presents news briefs related to catering contracts in England as of August 2003. Lease gained by Aramark to operate the coffee bar in the City Exchange in Liverpool, England; Contract won by Avenance to feed pupils at Orley Farm public school in Middlesex, Support services added to the contract...

  • In Corporate Dining: Price, taste are key. Weisberg, Karen // FoodService Director;08/15/99, Vol. 12 Issue 8, p74 

    Discusses the corporate catering services of Sodexho Marriott Services and ARAMARK. Comments from Ian Frew, Sodexho's general manager; Plans of Frew; Other specialty catering services offered by ARAMARK.

  • Sodexho wins £140m contract back from Aramark.  // Caterer & Hotelkeeper;5/12/2005, Vol. 194 Issue 4374, p10 

    Reports that Aramark lost out a contract to provide catering and hospitality services at Great Leighs racecourse in Essex, England. Reasons of Great Leighs for re-awarding the contract to Sodexho; Terms of the contract; Speculations on the effects of the resignation of Bill Toner as CEO of...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics