TITLE

TO THE NON-COMMERCIAL MENU: ADDING 'NEW ETHNICS'

AUTHOR(S)
Stephenson, Susie
PUB. DATE
February 2003
SOURCE
FoodService Director;2/15/2003, Vol. 16 Issue 2, p74
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the factors being considered by food service operators in the U.S. when planning to add popular ethnic food items to their menus. Challenge for food service operators considering ethnic foods; Variety of condiments offered at San Jose State University in California; Food item concepts offered at the Township High School District in Platine, Illinois.
ACCESSION #
9219453

 

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