Debuts at Auburn
- REACTING TO CUSTOMER HABITS: Campus card systems help capture off-campus revenue. // FoodService Director;2/15/2002, Vol. 15 Issue 2, p6
Presents information on the use of campus card systems for food services at universities in the U.S. Importance of the campus card systems for college students; Details of the City Bucks meal plan of Cornell University in Ithaca, New York; Information on the off-campus program at Auburn...
- AN FSD NEWSTRACK EXCLUSIVE: Contracts awarded at Auburn, expanded at University of Penn. // FoodService Director;06/15/99, Vol. 12 Issue 6, p22
Presents information on food operations at universities and colleges in the United States. Awarding of food service management contract to Sodexho Marriott Services Inc. by Auburn University in Alabama; Details on the agreement between the University of Pennsylvania and Bon Appetit Management Co.
- HOW TO. KING, PAUL; PARHAM KORDSMEIER, KATE; SCHILLING, BECK; WARMOUT, MEGAN // FoodService Director;11/15/2014, Vol. 27 Issue 11, p18
The article presents several case studies on how operators' faced the challenges and generated a business-building opportunity for foodservice industry in the U.S. The case of Auburn University depicts on how to meet the dining demands for Muslim and Hindu customers. Foodservice company Morrison...
- 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...