Channeling the College Environment

March 2011
FoodService Director;3/15/2011, Vol. 24 Issue 3, p6
Trade Publication
The article focuses on the food service of the Naval Base San Diego (NBSD) in San Diego, California. Dining Services Program Manager for the Southwest Region Steve Hammel treats the NBSD like a college campus when it comes to managing the dining services of the place. To achieve such operating scheme, the foodservice team considers three elements such as packaging value, quality, and quick service in a college campus-like scenario, the profile of the typical diner, and the strategy that fits within the plan of the whole Southwest region.


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