AN FSD NEWSTRACK REPORT: ELIZABETHTOWN COLLEGE PUTS STUDENTS ON GROWTH FAST-TRACK
- MORE VEGETARIAN, TOO: In-house prep yields menu upgrade at E-town College. // FoodService Director;2/15/2002, Vol. 15 Issue 2, p12
Reports that Elizabethtown College in Pennsylvania has changed its menu by preparing in-house foods instead of repackaged meals for students and faculty. Vegetarian and low-fat meals offered; Percentage of the increase in food costs; Decline in labor costs in relation to the move.
- One-dish wonders. Chater, Amanda // FoodService Director;11/15/2001, Vol. 14 Issue 11, p72
Reports on the popularity of casseroles among universities and colleges in the United States. Reasons behind the popularity of casseroles; Ingredients of casseroles in Elizabethtown College in Pennsylvania; Range of casserole offerings at Ohio State University in Columbus.
- NACUFS Summer Internship Visits Ashland University. // FoodService Director;10/15/2008, Vol. 21 Issue 10, p12
The article reports that Ashland University in Ohio became a host to the interns for the National Society of College and University Food Services (NACUFS) internship program in the summer of 2008. While most of the host schools are usually state schools, General Manager of Dining Operations Fred...
- THEN & NOW. Giacchino, Kelsey // Bulletin of the Association of College Unions International;Sep2011, Vol. 79 Issue 5, p12
This section presents an excerpt from the March 1999 issue of "Bulletin of the Association of College Unions International" about the internship program of the Sweet Sinsations CafÃ© at the Lory Student Center, Colorado State University and a narrative on the internship program. The excerpt...
- 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.