TITLE

STEAL THIS IDEA

PUB. DATE
April 2009
SOURCE
FoodService Director;4/15/2009, Vol. 22 Issue 4, p10
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents several business ideas from food service directors in the U.S. Matt Rapposelli, executive chef Ohio University in Athens, Ohio, describes the positive response of customers to combo meals. Tim Dietzler, director of dining services at Villanova University in Villanova, Pennsylvania, describes the events they held in line with National Nutrition Month. Gretchen Willis, director of dining services Brown University in Providence, Rhode Island, discusses their partnership with Farm Fresh Rhode Island for a local food forum.
ACCESSION #
43205795

 

Related Articles

  • 'Nova debuts dine-out.  // FoodService Director;9/15/2004, Vol. 17 Issue 9, p6 

    Reports on the Dine Out at Dougherty program implemented by the Villanova University in Pennsylvania. Sales generated from a similar program offered in 2003; Views of director of operations Tim Dietzler on the program.

  • Grabbing to Stay. Ramsey, Lindsey // FoodService Director;6/15/2008, Vol. 21 Issue 6, p56 

    This article focuses on the grab-and-go food service concept at Villanova University in Pennsylvania. It makes up about 55% of the total business on campus. Tim Dietzler, director of dining services, says grab and go is important because he is always looking for ways to feed more students...

  • Staff Supporter. Ramsey, Lindsey // FoodService Director;4/15/2010, Vol. 23 Issue 4, p62 

    The article features Tim Dietzler, director of dining services at Villanova University, Villanova, Pennsylvania. He oversees the dining services at the university which includes dining operations, stores, coffee bars, retail and catering. He introduced a retail concept called The Exchange, which...

  • Labor: Costs up 7.5% as fsds strive to retain staff.  // FoodService Director;02/15/2000, Vol. 13 Issue 2, p62 

    Looks at the performance of self-operating foodservice in colleges in the United States as of 1999. Labor costs; How colleges address the problem of labor shortage; Student employees employed by the University of Connecticut in Storrs; Incentive programs; Wage.

  • Going Once, Going Twice, Saved!  // FoodService Director;2/15/2008, Vol. 21 Issue 2, p8 

    The article reports that Ohio University's commitment to a local auction has saved the operation from closing down. According to Ohio University's executive chef Matt Rapposelli, The Chesterhill Produce Auction, located in nearby Morgan County, was considering folding after struggling for the...

  • New Flex Plans, DIY Meals, HMR Options: Villanova `shakes up' meal offerings.  // FoodService Director;09/15/99, Vol. 12 Issue 9, p42 

    Focuses on the implementation of expansion plans for the food service facilities of Villanova University in Villanova, Pennsylvania. Features of the food service facilities; Reason for the changes in meal plans; How the home-meal replacement meals will be marketed. INSETS: Villanova's `Master...

  • Turnkey prep/servery unit opens at Ohio U. Weisberg, Karen // FoodService Director;2/15/97, Vol. 10 Issue 2, p58 

    Features the Diner-Mite Food Service System from Toska Food Service Systems Inc., a state-of-the-art turnkey food prep and serving facility installed at the Ohio University. Serving facility operated by Carla McCune, a visually impaired operator; System's cashless transaction; Suitability of...

  • milestones.  // FoodService Director;7/15/2010, Vol. 23 Issue 7, p16 

    The article presents updates related to the foodservice industry in the U.S. including the awarding of the Gold Plate Award from the International Foodservice Manufacturers Association (IFMA) to Tim Dietzler, awardees of the Association for Healthcare Foodservice and the selection of the canteen...

  • Future Minded. Ramsey, Lindsey // FoodService Director;6/15/2008, Vol. 21 Issue 6, p42 

    This article features the work of Tim Dietzler as director of dining services for Villanova University in Pennsylvania. It highlights the willingness of Dietzler to embrace and implement trends, such as increased variety, healthy and culinary-based menu development and environmental initiatives....

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