IDEAS TO MAXIMIZE TIME & MENUS: PRE-PREPPED BREAKFAST
- SERVICE FOR ONE--AND ALL: Carts put new spin on Crittenton Hosp's breakfast. Riell, Howard // FoodService Director;03/15/2001, Vol. 14 Issue 3, p36
Focuses on the Top of the Morning breakfast cart service offered by Crittenton Hospital in Rochester, Michigan. Statistics on the hospital's cafeteria sales and customers; Description of the program; Patient menu offered by the hospital; Training received by food service staffers.
- An in-class act. // FoodService Director;1/15/2005, Vol. 18 Issue 1, p8
Reports on the effect of the implementation of in-class service on the breakfast participation of students from the Washington Elementary School District in Phoenix, Arizona. Percentage of kids eating breakfast since the implementation of the in-class service; Foods included in the meal...
- Breakfast Boom. // Food Management;Nov2015 Supplement Breakfast Journal, p16
The article presents a study by the market research firm NDP Group on the need for restaurants to attract baby boomer generation for breakfast in the U.S. Topics discussed include breakfast consumed by boomers includes coffee, sandwiches and burritos; growth of breakfast business by tailoring...
- HFM honors 2002 winners of Spotlight on Innovation. // Nation's Restaurant News;9/23/2002, Vol. 36 Issue 38, p18
Reports the awards received by the Foodservice directors from hospitals in Chicago, Toronto and Columbus, Ohio. Presentation of award from the National Society for Healthcare Foodservice Management; List of awardees; Provisions of the awards during the HFM's annual conference.
- The wine seller. Scarpa, James // Restaurant Business;3/1/96, Vol. 95 Issue 4, p170
Focuses on the philosophy of Mary Ross, principal of Chicago, Illinois-based Mary Ross & Associates, on the importance of teaching the right mental attitude to restaurant wine servers. Ross' background in the wine-serving industry; Value of a well-trained service staff to a profitable and smooth...
- Turning point. Adams, Michael // Restaurant Business;04/01/97, Vol. 96 Issue 7, p37
Profiles several food service employees in the United States. Includes Millie Miner, waitress of International House of Pancakes in North Palm Beach, Florida; Van Eure, owner of Angus Barn in Raleigh, North Carolina; Julie Lau, general manager of Suzie's in New York City; Paul Murphy, chef of...
- Love 'em or lose 'em. Klara, Robert // Restaurant Business;05/01/97, Vol. 96 Issue 9, p42
Focuses on the results of a study by the Foodservice Research Forum on the conditions and attitudes of food service employees. Reason for working in food service; Top ten perceived employment needs; Top ten unmeet needs by the employees; Reasons for leaving the food service industry; Career...
- Divided We Stand. Romeo, Peter // Restaurant Business;9/1/2001, Vol. 100 Issue 17, p4
Editorial. Comments on the need of restaurants to improve the industry image in the United States. Views of the public regarding waitressing and bartending; Impact of the equity sharing programs of big casual chains on the restaurant industry; Comparison between the volume sales of...
- Which of the following can't be found in... Szegedy-Maszale, M. // Washington Monthly;May88, Vol. 20 Issue 4, p30
Fancy restaurants use waiters, not waitresses, a fact so much part of our culture that it is not even noticed. Reasons given by restaurateurs for this lack are very unsatisfying. Feminists should respond.