AT MID-YEAR: More operators shift buys to prepared foods
- Taking control of nutrition. Gray, Jean // Nursing Standard;10/10/2007, Vol. 22 Issue 5, p1
The article provides information concerning the survey of hospital caterers in Great Britain to point out the need for a teamwork approach to good patient nutrition. The study, which was conducted by the Hospital Caterers Association (HCA), shows that its members believe nursing attitudes are...
- Feel the pulse of business. // Caterer & Hotelkeeper;2/26/2004, Vol. 193 Issue 4312, p7
The article focuses on the Market Pulse reports launched by the Caterer & Hotelkeeper magazine in Great Britain in February 2004. It offers information on the online surveys featured in the reports. It mentions the provision by the reports of essential market intelligence for professionals...
- Survey of patients pans hospital food. Thomas, Daniel // Caterer & Hotelkeeper;10/19/2006, Vol. 196 Issue 4447, p23
This article states that the British Government is facing renewed calls to overhaul hospital food after a major study revealed widespread dissatisfaction with the standard of catering. The Food Watch survey of more than 2,200 patients, by Patient and Public Involvement Forums, revealed that more...
- Over to you. // Caterer & Hotelkeeper;8/3/2006, Vol. 196 Issue 4436, p18
The article surveys the opinions by several executives in the catering and hotel industry on whether London, England has the best restaurant scene in Europe. Anthony Flinn, executive chef at Anthony's in Leeds, does not believe that London has the best restaurant scene in the country. Klaus...
- Evolving the venue menu. Clarke, Simon // Marketing Event;Jun2001, p31
Looks at food catering at event and exhibition venues in Great Britain. Overview of catering at Excel; Strategy in catering used by NEC Group catering director Patrick Ashe; Reasons for rejecting branded caterers in other venues; Benefits of improved catering. INSETS: Case Study: Earls...
- Bush tucker men. Hitching, Corinne // Caterer & Hotelkeeper;2/21/2002, Vol. 191 Issue 4210, p43
Discusses catering for travelers on a journey across the African bush. Benefits for cooks of working on overland tours; Method of cooking used; Menu commonly served.
- West Bank caterers say their best offerings are old favorites. Wilkinson, Kaija // New Orleans CityBusiness (1994 to 2008);09/11/2000, Vol. 21 Issue 12, p36
Highlights the services offered by caterers from the West Bank district in New Orleans, Louisiana. Seafood specialties; Description of food preparations; Expertise of chefs and cooks.
- Plush corporate events help bring home bacon for local catering companies. Volz, Matt // New Orleans CityBusiness (1994 to 2008);02/26/2001, Vol. 21 Issue 36, p23
Reports how catering companies in Louisiana profit from corporate social events. Reasons behind catering companies' preference for corporate clients; Increase in the revenues of Food Art for the year 2000; Potential business opportunities presented by conventions in New Orleans; Increase in the...
- Foreign caterers find in domestic acquisitions feed business growth. King, Paul // Nation's Restaurant News;01/20/97, Vol. 31 Issue 3, p21
Reports on the trend among caterers in the United States to acquire international companies in an effort to expand their businesses. Marriott Management Services' overseas acquisitions; Competition among caterers in the international market; Benefits of international acquisitions.