Bejeweled Beauty

March 2010
FoodService Director;3/15/2010, Vol. 23 Issue 3, p18
Trade Publication
The article offers information on the jewelry business of Dee Hardy, director of dining services at the University of Richmond in Virginia. It states how Dee's interest in jewelry was enticed through a visit in a bead shop while attending a convention in Baltimore, Maryland. It also states that Dee took up several glass-making classes in Charlottesville and eventually acquired her own equipment. Also described are the jewelry Dee created as gifts to close friends and her glass house.


Related Articles

  • Her Own Woman. RAAMSEY, LINDSEY // FoodService Director;4/15/2011, Vol. 24 Issue 4, p34 

    The article profiles Dee Hardy, associate vice president (VP) for Campus Services at the University of Richmond in Virginia and one of the recipients of the 2011 International Foodservice Manufacturers Association (IFMA) Silver Plate Award. The role of 1990 Silver Plate recipient Ron Inlow in...

  • A grateful adieu to Dee. Gropp, Louis Oliver // House Beautiful;Jul96, Vol. 138 Issue 7, p55 

    Reports on the retirement of Dee Hardie as contributing editor of the magazine `House Beautiful.' Recollections of times spent with Hardie; Readers' letters in appreciation of Hardie's articles.

  • 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.

  • U-Minn. foodservice opens food court.  // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20 

    Reports on the opening of the Minnesota Marketplace foodcourt in the Coffman Memorial Union at the University of Minnesota in Minneapolis. Offering of Minnesotan products.

  • On site omnibus.  // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20 

    Reports on developments concerning the food service segment at various universities in the United States. University of Alama's awarding of food service contract to Sodexho, USA; Aramark's title sponsorship for the Culinary Institute of America; Subway's opening of its first unit at the...


Read the Article


Sign out of this library

Other Topics