TITLE

PAUSING FOR STATION IDENTITY: Brands help Loyola College create appearances, destinations

AUTHOR(S)
Chater, Amanda
PUB. DATE
July 2001
SOURCE
FoodService Director;07/15/2001, Vol. 14 Issue 7, p102
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the branding approach used by Loyola College in Baltimore, Maryland in its food service operations. Brands located in Boulder Garden Cafe; Capacity of its food court; Why Taco Bell was selected.
ACCESSION #
4955858

 

Related Articles

  • Shopateria. Burnett, Linda // Contract;Sep2000, Vol. 42 Issue 9, p88 

    The article offers information on the Primo's cafeteria designed by Hospitality Services Inc. at Loyola College in Baltimore, Maryland. One of the changes made to the food service strategy of the Jesuit college was the elimination of the meal plan. The cafeteria is connected to two lower...

  • APPLICATION--FOOD-SERVICE PLANNING.  // American School & University;Jul2000, Vol. 72 Issue 11, p34j 

    Focuses on the creation of Primo's: The New College Market, a project adopted by Loyola College Baltimore, Maryland which includes redesigning and renovation of its food service facilities. Aim of its project; Challenges posed by the project; Examples of food menu offered by Primo's.

  • Primo's the New College Market: Loyola Opens One-Stop Dining Hall.  // FoodService Director;07/15/99, Vol. 12 Issue 7, p16 

    Focuses on Primo's, The New College Market, a one-stop dining hall in Loyola College in Gaithersburg, Maryland. Designer of the renovations made; Description of the market's platforms; Popular menus and food items.

  • Fresh Start at Shively.  // FoodService Director;3/15/2010, Vol. 23 Issue 3, p12 

    The article focuses on the renovated Shively Court, formerly the Shively Dining Hall at the Ohio University in Athens, Ohio. It states that a number of Shively's team members worked to a great extent to come up with ideas that would correspond to the trends in the industry. It also offers...

  • Feeding campus night owls. Watkins, Carolyn // Food Management;Jan1999, Vol. 34 Issue 1, p22 

    Reports on the growing number of food service operations in universities and colleges across the United States, that are extending service hours for late-night dining. Impact of extended service hours on college/university dining services department; Staffing challenges associated with late...

  • STUDENTS POINT BROWSERS TO FOOD: Online ordering clicks in CA colleges. Chater, Amanda // FoodService Director;12/15/2002, Vol. 15 Issue 12, p11 

    Provides information on the online ordering services available to students and university food service departments in southern California. Information on Earl's: The Online Experience at the University of California-San Diego; Room service at the University of Southern California.

  • SOUTHWESTERN UNIVERSITY: Lunch check $6 in law school cafe.  // FoodService Director;07/15/2000, Vol. 13 Issue 7, p16 

    Reports that the Tea Room in the former Bullock's Wilshire department store in Los Angeles, California is now the cafeteria for the Southwestern University School of Law. Some of the items offered at the cafeteria; Issues considered in operating the cafeteria; Reward for ten visits to the...

  • FLEXIBILITY, TAKE-OUT KEY: CORNELL BOOSTS MEAL PLAN MKTG., OPTIONS.  // FoodService Director;05/15/2001, Vol. 14 Issue 5, p10 

    Focuses on the meal plans of the Cornell University in Ithaca, New York state. Why the university decided to hire a consultant in its food service operation; Students who participated in the research stage; Cost of the plans.

  • IT'S IN THE DRINK.  // FoodService Director;2/15/2003, Vol. 16 Issue 2, p1 

    Reports on the trends in food service at various colleges and universities in the U.S. as of February 15, 2003. Food category with the largest portion of sales.

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