From freezer to plate
- PREPARING FOR QUALITY. // FoodService Director;3/15/2003, Vol. 16 Issue 3, p59
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;...
- 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...
- REMOVING GUESSWORK, WASTE WITH: PREPARED MEATS. Wolson, Shelley // FoodService Director;3/15/2004, Vol. 17 Issue 3, p70
Discusses the benefits of using prepared meat products for food service operations in U.S. schools. Approach used by Robin Kaufmann, food service director at Mayfield City Schools in Mayfield Heights, Ohio, in preparing chicken for the school children; Advantages of using prepared meats for 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...
- 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...