AT ASFSA TECHNOLOGY CONFERENCE: Experts unveil 'kitchen of tomorrow' for schools
- For 34 Cafeterias/Day: Duval Schools, FL, form prod. center. // FoodService Director;08/15/99, Vol. 12 Issue 8, p5
Reports that the Duval County Public Schools in Jacksonville, Florida, have consolidated four kitchens into one satellite production center that has been renovated. Explanations from Chris Lambertson, general manager of ARAMARK for the district.
- Berkeley Opens New Central Kitchen. // Food Management;Sep2008, Vol. 43 Issue 9, p18
The article offers information on the King Dining Commons project implemented by Berkeley Unified School District in California. According to the author, the $8.7 million new kitchen facility is situated in a 14,000 square feet area wherein it will serve approximately 3,000 hot lunches and 8,000...
- OVER TO YOU. // Caterer & Hotelkeeper;6/3/2004, Vol. 193 Issue 4326, p6
Presents comments of food service enthusiasts on how the television program "Hell's Kitchen" reflect on the industry. Max Gnoyke, managing director of Heathcote's Restaurants; Rupert Rowley, head chef at Fischer's Baslow Hall in Derbyshire, England; Pamela Black, a student at Battersea...
- Warming Up to Warmers. // FoodService Director;12/15/2005, Vol. 18 Issue 12, p38
The article looks at the benefits being obtained by school and hospital food service operators from using food warming units. The food warmers help food service departments prepare fresh meals for their employees. The process also creates less heat in the kitchen and uses less energy. In many...
- Let's exploreâ€¦a food area. Lawton, Diana // Nursery World (Haymarket Business Publications Ltd);10/22/2009, Vol. 109 Issue 4192, p19
The article discusses factors to be considered when creating a designated area for food exploration and preparation in nursery schools. The importance of having a food technology area for children is described. Also enumerated are the general principles on which the organization of the area is...
- 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.