TITLE

Loving Late Night

AUTHOR(S)
Ramsey, Lindsey
PUB. DATE
March 2010
SOURCE
FoodService Director;3/15/2010, Vol. 23 Issue 3, p46
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on late-night dining services in the U.S. It offers details on dining operations and food options offered by the Oregon State University, Parkhurst Dining Services at PNC Cafe in Pittsburgh, Pennsylvania and the University of Maryland. It describes the snack shop, Cafe, at Ronald Reagan University of California in Los Angeles which offers 24-hour dining, except weekends and holidays, to its employees and visitors.
ACCESSION #
48635293

 

Related Articles

  • Duquesne U.'s Red Ring Gets New "Owners," Menu.  // FoodService Director;1/15/2014, Vol. 27 Issue 1, p13 

    The article reports on the efforts of Parkhurst Dining Services Inc., the contract management firm overseeing the foodservice at Duquesne University in Pittsburgh, Pennsylvania, to revamp the menu at the school's Red Ring restaurant by switching prepared frozen foods to doing more hand-make menus.

  • Parkhurst Launches Healthy Global Cuisine Program.  // Food Management;Dec2007, Vol. 42 Issue 12, p14 

    The article reports that Parkhurst Dining Services in the U.S. has introduced a healthy global cuisine program called Hemisflavors, which features almost 250 fresh global cuisine recipes that are prepared with raw ingredients like fruits and vegetables indigenous to Brazil, Greece, India,...

  • news briefs.  // FoodService Director;10/15/2009, Vol. 22 Issue 10, p11 

    This section offers news briefs related to food service in the U.S. Sodexo and Marine Stewardship Council-certified fisheries have collaborated to market 100% of contracted wild-caught seafood purchases in North America by 2015. Parkhurst Dining Services of Pittsburgh has introduced its Basics...

  • Sailing the Mediterranean. Kiernan, Willie // FoodService Director;1/15/2010, Vol. 23 Issue 1, p32 

    The article probes into the emerging trend of using Mediterranean cuisine among food service operators to promote healthful dining. The cuisine is characterized by the use of olive and vegetable oils and the high consumption of fruits, vegetables, bread and other cereals, grains, potatoes,...

  • Smaller Size Matters. Cummings, John // FoodService Director;7/15/2010, Vol. 23 Issue 7, p34 

    The article discusses how Parkhurst Dining Services controls portion sizes and calorie counts at Bucknell University in Lewisburg, Pennsylvania. Some of the ways employed by the company include making cookies in house for resident dining, offering microgreen salads in their buffet catering and...

  • Asian Marketplace. Holaday, Susan // FoodService Director;5/15/2010, Vol. 23 Issue 5, p42 

    The article deals with the offering of Asian dishes at non-commercial food service operations in the U.S. Parkhurst Dining Services prepares Asian dishes at its client campuses including Washington & Jefferson College in Washington, Pennsylvania where it offers Korean tacos, sushi and Thai...

  • AVG. CHECKS UP $0.50: Oregon State Univ. opens 13 new units.  // FoodService Director;05/15/99, Vol. 12 Issue 5, p20 

    Reports on the opening of thirteen restaurants and a la carte dining system at Oregon State University in Corvallis. Benefits of the system; Features of the foodservice operations; Menus offered.

  • Bings brings in cash at OSU.  // FoodService Director;2/15/2005, Vol. 18 Issue 2, p11 

    Reports on the success of Bing's Cafe at Oregon State University in Corvallis. Information on the sales generated by the cafeteria; Foods served at Bing's; Significance of the Starbucks products to the success of Bings.

  • Northern Exposure. Fitzpatrick, Tara // Food Management;Oct2015, Vol. 50 Issue 10, p38 

    A review is offered for the Marketplace West dining venue at Oregon State University, in Corvallis, Oregon.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sign out of this library

Other Topics