TITLE

Convenience Hybrids

AUTHOR(S)
Ramsey, Lindsey
PUB. DATE
May 2009
SOURCE
FoodService Director;5/15/2009, Vol. 22 Issue 5, p62
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the creation of convenience stores by food service operators in the U.S. with greater emphasis on food. Samuel Bennett, director of Hospitality Affairs at Texas Tech University in Lubbock, Texas, has established a combination of dining hall and convenience store, called Sam's Place mini-markets. Convenience stores are integrated into food courts at Ball State University in Muncie, Indiana. It describes the Quik Market c-store at Homestead Village resident homes in Lancaster, Pennsylvania.
ACCESSION #
40625778

 

Related Articles

  • U-WI Opens New Dining Hall.  // Food Management;Dec2007, Vol. 42 Issue 12, p13 

    The article reports that the University of Wisconsin in Madison has opened Rheta, a renovated dining hall at Chadbourne Residential College. The new eatery, which was named for Rheta McCutchin, the former director of residential dining, features six stations which include Kosher that has kosher...

  • Univ. of Richmond cuts back-of-house.  // FoodService Director;2/15/2007, Vol. 20 Issue 2, p6 

    The article reports on the renovation of the Heilman Dining Center of the University of Richmond in Virginia. The renovation reduced back-of-house space by 50% with a host of new serving stations and an emphasis on cooking to order. The expansion of the size of the scatter-system servery and the...

  • Supporting the Mission. Buzalka, Mike // Food Management;Jun2006, Vol. 41 Issue 6, p44 

    The article reports on the quality of the foodservice operation at Villanova University in Philadelphia, Pennsylvania. The university has a network of campus dining outlets known for their quality and creativity. The meal options meet the evolving student needs while preserving the financial...

  • DINING CHOICES INCREASE AT UConn. Buzalka, Mike // Food Management;Jun2004, Vol. 39 Issue 7, p46 

    Features food service at the University of Connecticut in Storrs. Variety of food service outlets; Marketplace-style dining halls that form the core of board dining; Dining units in residence complexes; Coffeeshops. INSETS: Running a Kosher Station;A Cumbersome--lf Cozy--Tradition;Expanded...

  • Fresh Start at Shively.  // FoodService Director;3/15/2010, Vol. 23 Issue 3, p12 

    The article focuses on the renovated Shively Court, formerly the Shively Dining Hall at the Ohio University in Athens, Ohio. It states that a number of Shively's team members worked to a great extent to come up with ideas that would correspond to the trends in the industry. It also offers...

  • Feeding campus night owls. Watkins, Carolyn // Food Management;Jan1999, Vol. 34 Issue 1, p22 

    Reports on the growing number of food service operations in universities and colleges across the United States, that are extending service hours for late-night dining. Impact of extended service hours on college/university dining services department; Staffing challenges associated with late...

  • STUDENTS POINT BROWSERS TO FOOD: Online ordering clicks in CA colleges. Chater, Amanda // FoodService Director;12/15/2002, Vol. 15 Issue 12, p11 

    Provides information on the online ordering services available to students and university food service departments in southern California. Information on Earl's: The Online Experience at the University of California-San Diego; Room service at the University of Southern California.

  • SOUTHWESTERN UNIVERSITY: Lunch check $6 in law school cafe.  // FoodService Director;07/15/2000, Vol. 13 Issue 7, p16 

    Reports that the Tea Room in the former Bullock's Wilshire department store in Los Angeles, California is now the cafeteria for the Southwestern University School of Law. Some of the items offered at the cafeteria; Issues considered in operating the cafeteria; Reward for ten visits to the...

  • FLEXIBILITY, TAKE-OUT KEY: CORNELL BOOSTS MEAL PLAN MKTG., OPTIONS.  // FoodService Director;05/15/2001, Vol. 14 Issue 5, p10 

    Focuses on the meal plans of the Cornell University in Ithaca, New York state. Why the university decided to hire a consultant in its food service operation; Students who participated in the research stage; Cost of the plans.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics