FOOD COSTS DROP 15%: Va. Tech swaps Asian concepts
- Open for Business. // FoodService Director;5/15/2009, Vol. 22 Issue 5, p14
The article focuses on Virginia Tech University's decision to open its D2 dining hall for limited service on the weekends due to the increasing number of students on board plans. According to Ted Faulkner, associate director of dining services at the school, they now operate the dining facility...
- Reusable Container Program Meets Health Department Rules. // FoodService Director;4/15/2014, Vol. 27 Issue 4, p10
The article reports on the reusable container program of West End, one of the 11 dining halls of Virginia Polytechnic Institute and State University in Blacksburg, Virginia, that offers substitutes for foam to-go containers to further increase sustainability efforts across the campus.
- Virginia Tech Plans Latest Eatery for Fall '12 Opening. // Food Management Exclusive Insight;3/16/2012, p1
The article reports on the plan of Virginia Tech to open its newest dining hall, Turner Place, that will cost 33 million U.S. dollars in fall 2012 to be located on the academic side of its campus.
- TARGETS $2.4 MIL. ANNUAL SALES: Virginia Tech unveils W. End market concept. // FoodService Director;03/15/99, Vol. 12 Issue 3, p18
Provides information on the West End Market of Virginia Tech University in Blacksburg, Virginia. Projected annual sales; Cash cards that can be used by customers; Six food stations of West End Market.
- RUN BY STUDENTS: Fine Dining unit open to students. // FoodService Director;03/15/99, Vol. 12 Issue 3, p18
Focuses on the Old Guard, a Fine Dining unit in Virginia Tech University in Blacksburg, Virginia located in the Donaldson Brown Hotel and Conference Center. Information on who runs the operations; Advantage of the dining unit to Hospitality and Tourism Management students; Menus offered.
- Virginia Tech Expands Popular West End Market. // Food Management Exclusive Insight;2/2/2012, p1
The article reports on the expansion in Virginia Tech's West End Market dining center. The expansion added 177 new seats, a loading dock and an area to collect used grease for recycling. Other improvements include public restrooms near the Fighting Gobbler Sports Lounge, staff offices, a larger...
- IS SCHOOL LUNCH BETTER THAN PACKED LUNCH? // FoodService Director;12/15/2014, Vol. 27 Issue 12, p8
The article reports on the study conducted by the Virginia Polytechnic Institute & State University in Blacksburg which suggests that school lunch provided in scools through the National School Lunch Program is nutritionally sound compared to those brought from home.
- Virginia Tech's big Gamble. Watkins, Carolyn // Food Management;Oct99, Vol. 34 Issue 10, p50
Focuses on the renovation of a cafeteria at Virginia Polytechnic Institute and State University in Blacksburg, Virginia. Transformation of an all-you-can-eat style outlet into a marketplace-style eatery; Influences of Rich Melman's Foodlife in Chicago, Illinois; Three-pronged mission for the...
- $3.8 mil: Virginia Tech sets full-scale marche. // FoodService Director;08/15/97, Vol. 10 Issue 8, p5
Focuses on the preparations of Virginia Polytechnic Institute in Blackburg, Virginia, for what should be the first `large-scale' marche concept in the college sector, according to Rick Johnson, director of culinary services for the self-op. When Virginia Tech's concept is scheduled to open;...