DRAW FOR MEAT-EATERS, TOO: Columbia U. opens vegan station
- FOR 10% OF CUSTOMERS: Vegan's Dominion. // FoodService Director;08/15/2000, Vol. 13 Issue 8, p16
Focuses on the introduction of Vegan Friendly Foods in the dining halls of Old Dominion University in Norfolk, Virginia. Outcome of the introduction of the food station; What prompted the planned expansion of the station; Vegan food items served to students.
- Vegetarian Delight. Weisberg, Karen // FoodService Director;10/15/2004, Vol. 17 Issue 10, p46
Discusses the efforts of foodservice operators to meet the demand for vegetarian and vegan dishes in the U.S. Background on a lacto ovo menu cycle introduced at a New York healthcare facility; Information on the Terra Ve program and cookbook of Flik Independent Schools by Chartwells at Milton...
- Canteen Vends iPod. // Food Management;May2006, Vol. 41 Issue 5, p16
The article reports that Canteen Vending Services (CVS) has installed a vending machine at Columbia University that sells batteries, office supplies, MetroCards, iTunes gift cards, and iPod Shuffle music players. CVS plans to install more of these machines at different points on the campus....
- Branching Out. Ramsey, Lindsey // FoodService Director;3/15/2008, Vol. 21 Issue 3, p48
The article focuses on the brand makeover of Columbia University Dining Services' five Blue Java coffee bars. According to the article, the objective was to brand Blue Java as the most socially and environmentally responsible coffee products available in the Columbia neighborhood. To achieve...
- 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.
- Institutions go to `market' with new service concept. King, Paul // Nation's Restaurant News;11/11/96, Vol. 30 Issue 44, p1
Focuses on the debate over the marketplace concept of noncommercial food service in universities in the United States. Key features of the food service concept; Challenges in operating; Questions regarding the marketplace concept.
- College meal cards good at seven merchants. // Westchester County Business Journal;3/10/2003, Vol. 42 Issue 10, p20
Reports that the students of Iona College in New Rochelle, New York will be able to use their meal cards off campus at seven participating merchants on North Avenue. Names of merchants; Courses offered by Iona.