- UMD Dining Serves Campus-Raised Lamb. // Food Management Exclusive Insight;10/31/2014, p5
The article reports on the plan of University of Maryland Dining Services to serve lamb raised on the school's campus as of October 2014 at its 251 North dining venue and its Green Tidings food truck to reduce the carbon footprint of the dining operation while supporting other departments within...
- UMD to offer free beverages with use of reusable cup. Buzalka, Mike // Food Management Exclusive Insight;9/2/2015, p1
The article reports on the plan of the University of Maryland in College Park to launch a free drinks program in dining halls and campus c-stores in 2015. Students will receive free fountain beverages as well as water, tea or coffee if they use the reusable FreeFills cup. According to Colleen...
- PATRICIA HIGGINS, UNIVERSITY OF MARYLAND: Booster Shot. Weisberg, Karen // FoodService Director;1/15/2004, Vol. 17 Issue 1, p38
Focuses on the efforts of Patricia Higgins, director of dining services at the University of Maryland in College Park, in countering the revenue shortfall resulting from a reduction in state funding, by offering cyber cafes and branded foodcourt to the campus. Projects of Higgins to counter the...
- Brands bring in bucks at U-MD. King, Paul // FoodService Director;7/15/2006, Vol. 19 Issue 7, p12
The article considers the decision of University of Maryland-College Park to rely on national brands in renovating the Adele Stamp Student Union foodcourt. The students were happy with the result of the renovation of the foodservice space. The revenue has tripled since the renovation. Pat...
- REMOVING GUESSWORK, WASTE WITH: PREPARED MEATS. Wolson, Shelley // FoodService Director;3/15/2004, Vol. 17 Issue 3, p70
Discusses the benefits of using prepared meat products for food service operations in U.S. schools. Approach used by Robin Kaufmann, food service director at Mayfield City Schools in Mayfield Heights, Ohio, in preparing chicken for the school children; Advantages of using prepared meats for the...
- SC Dept. of Education debuts eat-right/be right. // FoodService Director;06/15/97, Vol. 10 Issue 6, p25
Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.
- MacDonald's take over high school cafeteria. // Curriculum Review;Apr92, Vol. 31 Issue 8, p21
States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.
- ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69
Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.
- Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20
Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.