UNDER NEW ARAMARK CONTRACT: UC-IRVINE FACILITY OPEN
- WITH NESCAFE BRAND FORMAT: UC-IRVINE TO OPEN 'DIGITAL ARTS' CAFE. // FoodService Director;09/15/2000, Vol. 13 Issue 9, p5
Announces that the University of California in Irvine will open a digital arts cafeteria in October 2000, the first Nescafe branded unit on campus. Description of the cafeteria; Foods to be offered.
- Computer Maps Campus Eating Trends: UCal/Irvine customizes vending to match customers. // FoodService Director;08/15/99, Vol. 12 Issue 8, p40
Reveals that the University of California at Irvine is revamping its food vending program by using demographic information to match offerings closely to customers. Details on the plan; Explanations from Alan Moloney, food service director at the university; Specifications being considered by...
- Moneymaking Meal$. Stinson, Sonya // University Business;Mar2013, Vol. 16 Issue 3, p35
The article focuses on the dining program strategies of school and college campuses that could increase their revenue. It mentions that some institutions have raised dining services revenue by offering more flexibility into their meal plans so more students are attracted to participate. It also...
- In College & Universities: Location key to convenience. Chater, Amanda // FoodService Director;10/15/99, Vol. 12 Issue 10, p56
Stresses the importance of location of convenience stores in college campuses in the United States. Focus of the stores in University of Wisconsin in Whitewater and University of California in Irvine; Sales in the convenience stores; Food service program at the Vanderbilt University in...
- College foodservice meets challenges with innovations. Pierce, C. Dennis // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p3
Editorial. Discusses some of the innovations which are being made in colleges in the United States, to improve the food service operations. Details on some of the changes made to cafeterias in colleges; Problems which are being encountered by food service directors; Reference to some of the...
- Comparing in-house vs. national brands. // FoodService Director;06/15/97, Vol. 10 Issue 6, p174
Compares the quality of the food service offered by the auxiliary service sector and the campus facilities, highlighting a case study conducted at the Michigan State University. Details on some of the methods used to enhance quality of foods at the facilities; Revenues generated by colleges...
- Campus feeders deploy more brands in bids to revive student-center dining. King, Paul // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p41
Focuses on the efforts of food service industry to revive student-center dining in college campuses in the United States. Effects of growing percentage of older enrollees; Campus expansion; Scholars' embracing of computer technology.
- Institutions go to `market' with new service concept. King, Paul // Nation's Restaurant News;11/11/96, Vol. 30 Issue 44, p1
Focuses on the debate over the marketplace concept of noncommercial food service in universities in the United States. Key features of the food service concept; Challenges in operating; Questions regarding the marketplace concept.
- College meal cards good at seven merchants. // Westchester County Business Journal;3/10/2003, Vol. 42 Issue 10, p20
Reports that the students of Iona College in New Rochelle, New York will be able to use their meal cards off campus at seven participating merchants on North Avenue. Names of merchants; Courses offered by Iona.