TITLE

Full-meal salad stations

AUTHOR(S)
Chater, Amanda
PUB. DATE
June 2001
SOURCE
FoodService Director;6/15/2001, Vol. 14 Issue 6, p80
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Deals with the popularity of full-meal salad stations in U.S. college and university campuses. Salads by Design in Jansen Dining Hall of Cornell University in Ithaca, New York; Salad Toss program of Vanderbilt University in Nashville, Tennessee; Salad dressings offered at the University of Connecticut.
ACCESSION #
6647187

 

Related Articles

  • Vanderbilt University unveils 2 avenues marketplace.  // Food Management;Dec97, Vol. 32 Issue 12, p20 

    No abstract available.

  • Vanderbilt courts college students with `Two Avenues' dining facility. King, Paul // Nation's Restaurant News;09/29/97, Vol. 31 Issue 39, p45 

    Features the food court-type dining facility at Vanderbilt University in Nashville, Tennessee. Student expenditures in the multiunit eatery during the first ten days of the semester; Responding to changes in students' taste profiles.

  • Generating repeat business.  // Food Management;Jul99, Vol. 34 Issue 7, p24 

    Reports on the approach of Vanderbilt University's foodservice department in Nashville, Tennessee, to generate repeat business. Promotion of a food outlet; Partnership of the department with a manufacturer.

  • Vanderbilt U. creates `Rocket Subs' concept.  // FoodService Director;07/15/98, Vol. 11 Issue 7, p1 

    Reports on Vanderbilt University in Nashville, Tennessee's creation of a gourmet sub shop called Rocket Subs. Location of the shop; University's partnership with Hormel; Description of the Rocket Subs.

  • 750 DAILY AND COUNTING: Tortillas turning heads at Cornell's 'Lotta Chilada'.  // FoodService Director;02/15/2001, Vol. 14 Issue 2, p1 

    Reports on the benefit of Cornell University in Ithaca, New York, from a tortilla-making machine at the Lotta Chilada station in Jansen's Dining Hall. Approximate number of tortillas the station serves a day; Varieties of tortilla.

  • 150 CUSTOMERS AND COUNTING: Cornell adds to ethnic variety.  // FoodService Director;06/15/2000, Vol. 13 Issue 6, p20 

    Reports that Cornell University in Ithaca, New York, has opened the Hurry For Curry tandoori station in Okenshield Dining Hall. Foods served at the station; Remarks from dining services director, Nadeem Siddiqui.

  • Demo cooking livens salads. Chater, Amanda // FoodService Director;07/15/2000, Vol. 13 Issue 7, p84 

    Reports on salad offerings in some colleges and universities in the United States. Information on General's Chicken Salad at Washington & Lee University in Lexington, Virginia; Top selling salad at the University of Maine in Orono; Alternative to chicken ingredient.

  • Adding more fusion flavors. Hirschfield, Jeff // FoodService Director;06/15/98, Vol. 11 Issue 6, p122 

    Focuses on the increased sophistication of salad menus served in university cafeterias in the United States. Addition of ethnic dressings and ingredients; Combination of salad and protein dishes; Provision of individual unit variations in salad bars; Serving of several salad entrees every week.

  • 'Cool and Crazy.'. Stephenson, Susie // FoodService Director;11/15/2004, Vol. 17 Issue 11, p26 

    Provides information on a servery called Ro*Tiki at the Vanderbilt University. Background on the establishment of the servery; Dishes served; Difference of its ordering system from other on-line food ordering systems.

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