Remarkable Service

Ramsey, Lindsey
October 2009
FoodService Director;10/15/2009, Vol. 22 Issue 10, p26
Trade Publication
The article features Jon Lewis, director of dining at Ball State University in Muncie, Indiana. He has improved food service at the university by implementing the Remarkable Service Program which recognizes outstanding employees and empowering them with new meal plans. Lewis increased non-resident meal plan participation by giving more options at lower prices. He responded to more national brand retail operations and implemented a culinary-focused team in all food venues.


Related Articles

  • A Healthy Challenge.  // FoodService Director;8/15/2011, Vol. 24 Issue 8, p32 

    The author discusses challenges facing foodservice directors and dietitians. He notes that foodservice operators are struggling how to sustain the momentum for the sustainability trend. He explains why operators want to expand their broad menus, noting the diversity of customers and staff. A...

  • The State of the Plate 2008.  // FoodService Director;3/15/2008, Vol. 21 Issue 3, p24 

    This article discusses the results of the 2008 Menu Development Survey conducted by the journal "Food Service Director." The survey indicated that the depth and breadth of ethnic foods is having a major impact on most operators' menu planning. It also found that display cooking stations have...

  • Engineering MENUS. Canner, John // Chef Educator Today;Jan2009, p18 

    The article discusses why it is important to teach culinary students about food costs and menu planning in the U.S. It highlights the significant role of menus in increasing the sales of restaurants and in attracting more customers. It cites the book "Menu Engineering," by Michael L. Kasavana...

  • From Nutrition to Audition. Higgins, Amy // Food Management;Mar2004, Vol. 39 Issue 3, p20 

    Laura Woebbeking's artistic urges have propelled her from a possible career as a dietician to the more creative side of foodservice, developing menus, planning banquets and managing catered events, for example. As the foodservice director for Iowa-based Grundy Memorial Hospital, Woebbeking's...

  • Are Your Customers Well Served or Well Fed? Lapean, Shawn // Food Management;Mar2004, Vol. 39 Issue 3, p22 

    Professional foodservice directors spend an enormous amount of time, effort and money to upgrade their facilities, train their employees, design superior menus and build sophisticated systems for tracking the financial performance of their programs. But everytime, the word "feed" is used in...

  • In-N-Out Burgers. Tice, Carol // Nation's Restaurant News;1/28/2002, Vol. 36 Issue 4, p104 

    Features the restaurant chain In-N-Out Burger operated by a company with the same name based in California. Backgrounder on the historical establishment of the chain; Details of the menu of the chain; Profile of the business performance of them chain; Manifestation of the employee benefits of...

  • Dishing It Out.  // FoodService Director;6/15/2005, Vol. 18 Issue 6, p34 

    Provides information on the "Menu Development Study," which focused on challenges facing non-commercial menu development in the U.S. foodservice sector, conducted by the "FoodService Director" periodical in 2005. Concerns arising from a menu planning activity; Emphasis on ethnic foods in menu...

  • FEC Food Adding Another "F" FEC.  // Tourist Attractions & Parks;Sep/Oct2006, Vol. 36 Issue 6, p120 

    The article focuses on food offered by family entertainment centers (FECs). The article profiles three FECs in the U.S. and features the comments of managers Kenneth Owen, Chris Burns, and Karla Abad on the foods provided by their FECs. The article addresses such topics as menu planning,...

  • Made to order. Cloutier, M.M. // Restaurant Business;11/1/93, Vol. 92 Issue 16, p162 

    Reports on the proliferation of in-house menus in restaurants. Economics of menu design and production; Suitability of flexible menus for seasonal fare; Marketing of pre-designed menu papers; Specialty menus for target groups; Incorporation of wine lists; Change in the use of descriptive language.


Read the Article


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

Try another library?
Sign out of this library

Other Topics