TITLE

IN MIDST OF CAMPUS OVERHAUL: Renovations, marketing help U. Toronto grow meal plans

PUB. DATE
May 2001
SOURCE
FoodService Director;05/15/2001, Vol. 14 Issue 5, p22
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Provides information on the marketing strategies and improvement that the Sodexho Marriott Services company employed on its food service facilities at the University of Toronto in Ontario. Operation of Sodexho; Challenges faced by the company during the renovation; Increase in the sales; Dinner rush problem.
ACCESSION #
4499798

 

Related Articles

  • Bright ideas to improve your business. Schuster, Karolyn // Food Management;Mar1999, Vol. 34 Issue 3, p36 

    Presents six proven strategies school food service directors (FSDs) can use to maximize use of their resources, develop their employees and streamline their organizations. Includes building relationships between foodservice staff and students; Encouraging employees' professional involvement...

  • Runs Downtown Restaurant, Too: Knoxville, TN, Schools Feed Community Groups. Bond, Marian // FoodService Director;05/15/99, Vol. 12 Issue 5, p50 

    Focuses on the food service management at the Knox County School District in Tennessee. How the district operates; Evening meals provided by the district; How the district runs a downtown restaurant; Menus offered in the restaurant.

  • What to Know: ACAP mtg. explores campus cash-ops.  // FoodService Director;01/15/2000, Vol. 13 Issue 1, p14 

    Offers pieces of advice on designing or remodeling a campus foodservice facility. Primary considerations; Steps involved in developing the operation; Significance of customer relations to the success of the business; How to ensure faster services.

  • Sodexho Marriott: Merged outfits survive 'pain' of first year as public company. King, Paul // Nation's Restaurant News;04/12/99, Vol. 33 Issue 15, p60 

    Profiles Sodexho Marriott Services Inc., a foodservice management firm in Gaithersburg, Maryland. Creation of the company through the merger of Sodexho North America and Marriott Management Services; Impact of the merger on employees; Financial performance of the company; Celebration on the...

  • TAKE-OUT IN SCHOOLS: Tactics for participation. Chater, Amanda // FoodService Director;05/15/2001, Vol. 14 Issue 5, p58 

    Suggests tips to on how can food service facilities in schools increase their diners. Employment of mobile serving carts; Packaging of take-out foods; Management of trash problems; Issue of safety and sanitation.

  • FROM SODEXHO CONCESSIONS: Food banks score surpluses.  // FoodService Director;04/15/2001, Vol. 14 Issue 4, p28 

    Reports on the program devised by food service contractor Sodexho Marriott Services (SMS) to use the surplus in the company's concessions and arena management operations for donations. Potential of the program; SMS concession operations that make food donations.

  • `The key is to make gradual recipe changes'. Hirschfield, Jeff // FoodService Director;2/15/97 Supplement, Vol. 10, p9s 

    Reports on the application of gradual changes approach in changing recipes toward healthier foods for school food services in the United States. Enhancement of student-acceptance; Changes not recognized by students; Proposals for changing recipes; Promotion of vegetables by prepackaging for...

  • Leading School FS into the Future. Watkins, Carolyn // Food Management;Jun2001, Vol. 36 Issue 6, p26 

    Reports on how Donna Wittrock, executive director of food and nutrition services for the Denver Public Schools in Colorado, improved the school system's food service. Restructuring of the school's food service department; Improvements in school food offerings; Major accomplishments.

  • PLUS SHIFT TO PREPARED FOODS: Branding, a la carte sales help Tenn. district build revenue. Bond, Marian // FoodService Director;07/15/2000, Vol. 13 Issue 7, p50 

    Reports on the changes in foodservice management in Nashville-Davidson County Metropolitan Public Schools in Tennessee. Factors considered in implementing the changes; Menu options at the high school levels; Way of offsetting labor shortages in the district.

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