King, Paul
November 2011
FoodService Director;11/15/2011, Vol. 24 Issue 11, p36
Trade Publication
The article offers several examples how foodservice operators are responding to current trends on snacking. Trends show that snacks are more often either appetizer-type items or smaller food portions and that operators are looking for ways to provide healthier snacks. Georgia Tech University dining hall, North Avenue, has portion sizes that are more amenable to snacking, while Bowdoin College has its late-night dining option. Parkhurst Dining Services developed Health Interruption Points (HIP).


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