ARAMARK'S LATEST CONCEPT: U-Fla. showcases fresh food
- Full Disclosure. Turner, Robbie // FoodService Director;11/15/2007, Vol. 20 Issue 11, p48
The article offers information on the design of the cafeterias operated by The Fresh Food Co. at the University of South Florida. The cafeteria has 300 seats and feeds about 3,000 people a day. It was totally gutted, including the removal of all interior walls, and rebuilt from scratch in the...
- Fresh Food Company at William & Mary. // Food Management;Nov2005, Vol. 40 Issue 12, p12
This article reports that modeled after an European marketplace, the newly renovated Commons dining hall at the College of William & Mary in Williamsburg, Virginia features authentic foods from around the world. Built in 1965, The Commons is the largest and only freestanding dining facility on...
- University of Florida opens 3 outdoor grills. // FoodService Director;03/15/98, Vol. 11 Issue 3, p28
Discusses Gator Dining Services' expansion of foodservice offerings in University of Florida's Gainesville campus. Launch of three outdoor grills; Establishment of Java Hut in the Hub, the campus bookstore; Location of the grills.
- in brief. // Food Management;Sep2008, Vol. 43 Issue 9, p22
The article offers news briefs related to the food service in the U.S. The University of Florida opened its campus for Moe's Southwest Grill and Chili's Too commercial outlet chains. The Disneyland Resort has closed its three onsite food outlets that serve McDonald's branded menu items for their...
- Latin extends its reach. Alexis, Jennifer // FoodService Director;4/15/2003, Vol. 16 Issue 4, p48
Highlights the growing number of college campuses that have been capitalizing on the Latin American cuisine trend in the U.S. food service market. Popularity of Latin menu items at the University of Illinois, Urbana-Champaign; Theme of the menu offering at the State University of New York,...
- 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.