- Seller's Market! Buzalka, Michael // Food Management;Jun2003, Vol. 38 Issue 6, p38
Campus dining directors from coast to coast are harnessing demands of college students for convenient, trendy and multiple retail options and delivering cash outlets in guises ranging from simple coffee carts to full-scale grocery stores. In Boston College in Chestnut Hill, Massachusetts, there...
- Middlebury College offers an exotic solution to salad. King, Paul // Nation's Restaurant News;03/01/99, Vol. 33 Issue 9, p18
Focuses on Dining Services' organic-salad station at Middlebury College in the Green Mountains of Vermont. Explanations from Matthew Biette, associate foodservice director at Middlebury; Information on the organic project.
- Campus grabs healthy lifestyle. // FoodService Director;7/15/2004, Vol. 17 Issue 7, p12
Reports on the move of the University of Western Ontario (UWO) in London to brand its healthy food offerings and add new fruit and vegetable items as of July 2004. Percentage increase in the company's grab-and-go sales due to the branding; Brand name adopted by UWO for its offerings; Fruits and...
- Campuses Put More in Store. // FoodService Director;6/15/2006, Vol. 19 Issue 6, p24
This article reports on the rise of sales at campus convenience stores, according to a Campus C-Store Study by the FoodService Director. Campus food service directors often have other factors in mind when opening c-stores, such as meeting students' needs for prepared meals they can take back to...
- 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.