TITLE

PEOPLE

PUB. DATE
September 2010
SOURCE
FoodService Director;9/15/2010, Vol. 23 Issue 9, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers suggestions from several people for improving food service at. According to chef Ken Whitney of Northern Illinois University, he asks for money from dishroom employees whenever he sees silverware in the trash. Camp Howard of Vanderbilt University suggests visiting other dining units to check their quality. David Annis of University of Oklahoma gives free waffles to different university departments to promote their operations.
ACCESSION #
53551883

 

Related Articles

  • UNC dining a slam dunk. Alexis, Jennifer // FoodService Director;5/15/2005, Vol. 18 Issue 5, p30 

    Provides information on the Rams Head Dining Center managed by Aramark at the University of North Carolina. Background on the funding status of the dining service department of the university, as of May 2005; Response of students to the dining facility; Features of the stations that comprise...

  • Make it Work. Ramsey, Lindsey // FoodService Director;11/15/2009, Vol. 22 Issue 11, p48 

    The article offers tips from U.S. foodservice directors on planning a successful management retreat. David Annis, director of housing and food services at University of Oklahoma in Norman, says it is important to stay timely in what the retreat is addressing. There is a need to plan retreats...

  • Scouts' Honor: Lifelong Pursuit.  // FoodService Director;2/15/2007, Vol. 20 Issue 2, p20 

    The article features David Annis, executive director of food service at the University of Oklahoma, and his passion for scouting. He became an assistant scoutmaster with a local troop and his son got into scouting when his family moved to Oklahoma. He states that it was a great experience to try...

  • Comments Keep Food Service Operations Clean, Green. Ezarik, Melissa // University Business;Apr2007, Vol. 10 Issue 4, p17 

    The article focuses on an electronic mail (e-mail) comments being solicited by David Annis, director of Food Services at the University of Oklahoma in Norman, to keep his food service operations clean and green. The director learned that sharing direct comments with campus chefs is more...

  • NACUFS Goes for the Gold.  // Food Management;Aug2007, Vol. 42 Issue 8, p14 

    Information about the 49th annual conference of the National Association of College and University Food Services (NACUFS) in Seatlle, Washington in July 2007 is presented. The event appointed new NACUFS officials, including David Annis as president, Mark Kraner as director for auxiliary...

  • Why Dining at Vandy Is Dandy. Buzalka, Michael // Food Management;Oct2009, Vol. 44 Issue 10, p20 

    The article focuses on the customized dining program offered at Vanderbilt University in Nashville, Tennessee. The plan was introduced by former dining director Frank Gladu and currently assistant vice chancellor for business services, where it required freshmen to dine on campus. Meanwhile,...

  • College foodservice meets challenges with innovations. Pierce, C. Dennis // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p3 

    Editorial. Discusses some of the innovations which are being made in colleges in the United States, to improve the food service operations. Details on some of the changes made to cafeterias in colleges; Problems which are being encountered by food service directors; Reference to some of the...

  • Comparing in-house vs. national brands.  // FoodService Director;06/15/97, Vol. 10 Issue 6, p174 

    Compares the quality of the food service offered by the auxiliary service sector and the campus facilities, highlighting a case study conducted at the Michigan State University. Details on some of the methods used to enhance quality of foods at the facilities; Revenues generated by colleges...

  • Campus feeders deploy more brands in bids to revive student-center dining. King, Paul // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p41 

    Focuses on the efforts of food service industry to revive student-center dining in college campuses in the United States. Effects of growing percentage of older enrollees; Campus expansion; Scholars' embracing of computer technology.

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