Beef remains a contender
- A new look for beef. Hirschfeld, Jeff // FoodService Director;07/15/98, Vol. 11 Issue 7, p100
Highlights the growing popularity of beef dishes among college students in the United States. Introduction of beef dishes due to the `protein as ingredient' trend; Reasons that make beef a strong menu item; Benefits of adding beef in ethnic items; Popular beef preparation in various universities.
- College uses Homegrown Beef. // FoodService Director;6/15/2008, Vol. 21 Issue 6, p14
The article reports that Wartburt College in Waverly, Iowa, has started using homegrown food, particularly. School Director of Dining Services Margaret Empie wanted to warm her staff to the idea of using locally produced food, so she decided to buy a local cow so she could have it raised to her...
- A SIGN OF THE TIMES: Univ. trades tuition for commodities. Salkin, Stephanie // FoodService Director;1/15/2003, Vol. 16 Issue 1, p46
Presents an update on food service commodities in the U.S. as of January 15, 2003. Information on the liberal arts education barter program at the Lindenwood University in Saint Charles, Missouri; Beef campaign launched by the national Cattlemen's Beef Association; Increase in milk sales.
- 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.
- Colleges and universities. // Food Management;Oct97, Vol. 32 Issue 10, p32
Focuses on the evolution of noncommercial foodservice in colleges and universities. Establishment of Harvard University as the first college in the United States; Transition from table service to cafeteria-style dining; Use of student labor; Formation of the National Association of College and...