- The State of College Foodservice. // FoodService Director;7/15/2011, Vol. 24 Issue 7, p12
The article presents statistics on the 2011 food service industry landscape in the U.S. including overall state of the college food service industry, percentage in terms of popularity of business options on a campus and percentage of artificial fats removed by food service operators.
- Food, Design Draw Students. // FoodService Director;10/15/2007, Vol. 20 Issue 10, p6
This article reports on the opening of a food court at Grassfield High School in the Chesapeake School District in Virginia. The food court, which will be named this semester through a student competition that is designed to give the students some ownership, offers eight stations, whose names...
- Cypress salads a big hit. // FoodService Director;8/15/2006, Vol. 19 Issue 8, p1
This article reports on the increase in salad consumption in cafeterias at Cypress-Fairbanks Unified School District. Food service director Matthew Morgan says the district served approximately 2,000 salads per day before the new salads were added, but by the end of the year, it was averaging 3,500.
- Indispensable menu item. Alexis, Jennifer // FoodService Director;2/15/2004, Vol. 17 Issue 2, p52
Discusses the indispensability of beef in the U.S. school foodservice sector despite mad cow concerns. Favorite food products of children with beef; Appeal of tacos to schoolchildren; Persistence of beef-filled casseroles on menus.
- Districts Taking Healthy Strides. // FoodService Director;6/15/2004, Vol. 17 Issue 6, p34
Discusses the progress that school cafeterias are making in offering nutritious foods to students in the U.S. Percentage of school meals that are served a la carte; Healthy foods that are offered by the Washington County public schools; Information on the strategies implemented by some...
- IN BETHLEHEM, PA: Broader menu, snacks help schools build sales, participation. Riell, Howard // FoodService Director;12/15/2000, Vol. 13 Issue 12, p36
Focuses on the increase in menu selections in the Bethlehem Area School District in Pennsylvania which strengthened food service sales and customer participation. Daily entrees available to students; Availability of snack stations in the secondary school cafeterias; Role of on-site food...
- SECONDARY PARTICIPATION SPIKES: Promos boost Houston sales. // FoodService Director;1/15/2004, Vol. 17 Issue 1, p6
Focuses on the increase in sales in food service of the Houston Independent School District after promoting monotony-breaking menu items in Houston, Texas. Average daily meals in secondary schools; Items included in the menu; Details of the promotion of the school's menu; Result of the promotion.
- A Life Far Less Ordinary. King, Paul // FoodService Director;5/15/2007, Vol. 20 Issue 5, p29
The author reflects on the accomplishment of Pavel Matustik, the executive director of the Santa Clarita Valley School Food Service Agency, in the non-commercial food segment in the U.S. He describes the experiences of Matustik under the communist government of Czechoslovakia. He recounts how...
- Super Sides. Weisberg, Karen // FoodService Director;3/15/2008, Vol. 21 Issue 3, p38
This article looks at the interest of food service operators in the U.S. to use side dishes as sources of vitamins and minerals. According to the author, operators are using fresh vegetables, salad greens and grains to provide nutrition to their customers. She cites some restaurants and schools...