JUMPING ON TAPIOCA TREND: UCLA OPENS BOBA STATION
- Expanded selection, bigger bottles, new blends boost sales: Beverage-splash. Blake, Kathy // FoodService Director;3/15/97, Vol. 10 Issue 3, p214
Reports on the increase in vended beverage sales in universities in the United States. Significance to sales of improved machines, expanded choices and increased support from major manufacturers; Profitability of hot beverages; Gourmet blend offerings; Upsurge in juice sales; Students';...
- Hydration Station. Riell, Howard // FoodService Director;5/15/2009, Vol. 22 Issue 5, p46
The article discusses a flavored water initiative at St. Cloud State University in St. Cloud, Minnesota. As part of the initiative, a hydration station was placed at the university's residential dining center, Garvey Commons. According to Steven Ludwig, St. Cloud's vice president for...
- Packing a Punch. Weisberg, Karen // FoodService Director;7/15/2004, Vol. 17 Issue 7, p56
Discusses the factors to consider in choosing functional beverages. Views of Robby Chinsky, senior director of category and supply management of Sodexho, on functional beverages; Attributes to be considered by food service operators in selecting functional beverages; Beverage brand introduced...
- PLUS SMOOTHIES, BUBBLE TEA: Java City thrives at U-Illinois. // FoodService Director;7/15/2003, Vol. 16 Issue 7, p6
Reports on the increase in revenue earned by the dining services at the University of Illinois-Chicago when it opened a Java City coffee shop in the student union building in 2003. Remarks from Armark spokeswoman Mary Winker on the beverages offered at the shop; Reasons for the success of the shop.
- 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.