FOOD & MOOD: Univ. of Chicago dining hall corrals campus community
- IN CHICAGO HOSPITAL: BRANDED SOUP DEBUTS. // FoodService Director;07/15/2000, Vol. 13 Issue 7, p1
Reports that the University Hospital in Chicago, Illinois, has converted its from-scratch soup service to Lipton Soupworks. Reason for switching to Lipton's product in the cafeteria; Food price increase; Variety of soup offered in the cafeteria.
- IN FORMER GYM: Univ. of Chicago facility handles flex meal plans. // FoodService Director;4/15/2002, Vol. 15 Issue 4, p8
Presents an update on the student meal options offered by the University of Chicago in Illinois to students as of April 15, 2002. Information on the Bartlett Dining Commons; Average checks at the dining commons; Features of the dining commons at the university.
- WITH BETTER PRODUCT MIX: U-CHICAGO SALES SOAR. // FoodService Director;3/15/2004, Vol. 17 Issue 3, p10
Reports on the increased check average and sales at the campus food service facilities of the University of Chicago in Illinois with the debut of concepts and product mixes. Renovation of the Hutch Commons food court; Changes made in the grab-and-go menu program; Amount of sales and check...
- Is 'Feta Compli' done for? Weisberg, Karen // FoodService Director;6/15/2007, Vol. 20 Issue 6, p50
This article deals with the revamp of menus at the Terry Food Court at Loyola University Chicago in Illinois by its foodservice director Robert Bearman. According to Bearman, sandwiches are popular at the food court due to the perception of health. The facility also offers chicken, cheese, and...
- 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.