Creating menus kids will eat
- Patient, caring work at children's hospital. Post, Nadine M. // ENR: Engineering News-Record;11/7/94, Vol. 233 Issue 19, p54
Reports on the ongoing renovation of the Shriners Hospitals for Crippled Children in Boston, Massachusetts. Addition of new buildings and facilities; Difficulties involved in project.
- NEWS WATCH. // Materials Management in Health Care;Jul2001, Vol. 10 Issue 7, p5
Presents news updates concerning the healthcare industry in the United States as of July 2001. Difficulties experienced by hospitals in hiring housekeeping and maintenance workers; Tampa, Florida-based Shriners Hospitals for Children's signing of a three-year agreement with AmeriNet for group...
- Today the Goodyear Blimp, tomorrow the moon. Andrews, Michael C. // Public Relations Quarterly;Spring93, Vol. 38 Issue 1, p39
Free medical care for children arrived in the U.S. States. in 1922. That's when the Shriners, known for their parades, circuses and odd looking hats called fezzes, opened their first Shriners Hospital for Crippled Children. But the challenge for those responsible for the public relations'...
- Balancing act: Chefs share secrets on menu mix. Howard, Theresa // Nation's Restaurant News;2/27/95, Vol. 29 Issue 9, p37
Looks at how chefs prepare their menus. Incorporation of gut instinct; Reliance on hard-core data and sales statistics; Balance as the key to successful menu planning; Food cost per item.
- Soap box. // FoodService Director;2/15/97, Vol. 10 Issue 2, p34
Presents the results of a survey conducted among food service operators on the importance of menu variety in customer's decision to buy. Including healthy choices in the board-plan; Importance of portion-control; Price considerations.
- Suppliers create theme menu promos. // FoodService Director;07/15/97, Vol. 10 Issue 7, p6
Provides information on the two school foodservice promotions for students in Washington and Alaska to increase purchasing clout and enhance lunch participation. Name of the person who created the promotion; Features of the Imaginary Train Ride; Listing of participating suppliers. INSET: `Prep...
- DUCK, DUCK, GOOSE! Lang, Joan // Restaurant Business;9/15/2001, Vol. 100 Issue 18, p62
Reports on the increase of duck and goose items on chain menus in the United States. Growth in the availability of ducks and goose; Illustration of menus on duck and goose; Preparations for duck and goose menus.
- Computer programs become meal time tools. // Total Health;Jun95, Vol. 17 Issue 3, p47
Comments on computer programs designed for planning menus and analyzing nutritional content of foods. Requirement on time; Appeal to organized people.
- Is your menu truly innovative? DeLuca, Michael // Restaurant Hospitality;Dec97, Vol. 81 Issue 12, p16
Editorial. Presents several tips on how to keep menus fresh coming from the speakers of From Mind to Menu Symposium held at New York. Innovations in menu evolution; Measures of customer satisfaction; Unrealized marketing opportunity.