March 2003
FoodService Director;3/15/2003, Vol. 16 Issue 3, p59
Trade Publication
Deals with the growing popularity of using prepared foods in the U.S. food service industry. Cost issue between prepared foods and foods made from scratch-preparation; Assortment of prepared foods used at the Leander Independent School District in Texas; Advantages of using prepared foods; Popularity of Tyson's Chicken 2 Go line at Millersville University in Pennsylvania.


Related Articles

  • From freezer to plate. Alexis, Jennifer // FoodService Director;3/15/2003, Vol. 16 Issue 3, p60 

    Reports that the growing display-cooking trend on food services in U.S. universities and colleges has not usurped the need for or allure of prepared food products. Comments from Gerry Shehan, associate director of food services at Millersville University; Advantages of using prepared...

  • In Calif.'s Orange County: Garden Grove school lunch beats the local competition. Bond, Marian // FoodService Director;02/15/2000, Vol. 13 Issue 2, p32 

    Highlights the success of Garden Grove Unified School District in California in encouraging students to take their lunches in their foodcourt. Number of students that flock to the foodcourt; Reasons for the economic achievements of the foodcourt; Its priorities; Standard set by the foodcourt...

  • EAST BATON ROUGE, LA: Scanners, software help dist. speed-up F&R applications.  // FoodService Director;03/15/2001, Vol. 14 Issue 3, p14 

    Looks at an automated system used by the East Baton Rouge Parish School District in Los Angeles, California to process applications for free and reduced-price lunch vouchers. What the system consists of; Productivity benefits of the system; Statistics of applications for meal subsidies per day...

  • IN SCHOOLS: Meeting the challenge. Chater, Amanda // FoodService Director;05/15/2000, Vol. 13 Issue 5, p82 

    Reports on the take-out food service offered in schools in California and Florida. Challenges faced by schools regarding the take-out food concept; Features of the carryout trays; Reason for introducing carts in the Los Angeles School District in California; Special packaging for take-out food...

  • School District Caters Its Way to an Extra $100k.  // Food Management;May2014, Vol. 49 Issue 5, p16 

    The article reports on the growth of extra revenue for in-house food service departments at Cartwright School, Arizona K-8 School District, driven by the aggressive promotion of its catering program.

  • JUST THE FRUITS MA'AM: Students in Wisconsin schools get the right stuff with no fluff. Mastrelli, Tara // FoodService Director;3/15/2004, Vol. 17 Issue 3, p40 

    Provides information on the type of food service introduced by Don Engling, food service director, for students at the Whitewater Unified School District in Wisconsin. Changes made in the student meals; Food offered at the school cafeteria; Prices of lunch meals.

  • Hot and Hearty. Wolson, Shelley // FoodService Director;7/15/2006, Vol. 19 Issue 7, p50 

    The article stresses the increasing demand for easy-to-make soups in the U.S. that still address health concerns. Soup continues to be a meal of multiple forms for most of the non-commercial foodservice operators because it is perfect for lunch and good for portable snack. Tom Searls of the...

  • 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...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics