AT CURB CONFERENCE IN PALM SPRINGS: NETWORKING FOR EFFICIENCIES
- Stanford's Standout Store. // Food Management;Oct2010, Vol. 45 Issue 10, p52
The article focuses on the new market at the Munger Graduate Residence Complex at Stanford University in Palo Alto, California. The market provides a variety of vegetarian and specialty items including fresh produce and freshly baked breads. Executive director Michael Gratz of the school's...
- Stanford Adds Gratz, Promotes Montell. // Food Management;Oct2008, Vol. 43 Issue 10, p16
The article announces the promotion of Eric Montell to executive director of Stanford Dining of Stanford University and the appointment of Michael Gratz as executive director of Stanford Hospitality & Auxiliaries.
- The Gratz brothers: Colonial merchants. Calkins, V. // Cobblestone;Nov91, Vol. 12 Issue 11, p8
Profiles brothers Barnard and Michael Gratz, 18th century Jewish businessmen in Philadelphia. Expansion into Alleghenies; Adherence to Jewish religious practices; Suppliers to American Revolutionary army; Jews' concerns about rights under new American government. INSET: Untitled (profile on...
- ON-SITE FUTURE POWER PLAYERS Michael Gratz. Berta, Dina // Nation's Restaurant News;6/16/2003, Vol. 37 Issue 24, p48
Profiles University of California at Los Angeles director for hospitality services Michael Gratz. Career highlights; Challenges facing the food service industry; Future plans. INSET: Untitled.
- milestones. // FoodService Director;10/15/2008, Vol. 21 Issue 10, p28
The article announces several personnel changes including Eric Montell, promoted to executive director of Stanford Dining at Stanford University, Greg Minner, named dining services director at Northern Michigan University in Marquette, and Michael Gratz, appointed executive director of Stanford...
- FM 2003 LEADERSHIP AWARDS: Michael Gratz. Lawn, John // Food Management;Nov2003, Vol. 38 Issue 12, p26
Features Michael Gratz, director of Hospitality Services at the University of Southern California and one of the winners of the 2003 Food Management Leadership Awards. Importance placed on a well-developed nutrition education program; Management experience; Extensive catering operations managed.
- Easy-to-Install, Cost Efficient, Flexible: Kiosks, Food Bars Are Changing the Face of F/S. Chater, Amanda // FoodService Director;06/15/99, Vol. 12 Issue 6, p122
Presents several ways to display food items to the best advantage of attracting customers. Characteristics of institutional-looking cafeterias; Advantages of using kiosks according to Michael Gratz, director of hospitality services at University of Southern California; Benefits of using carts...
- 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...