Time for The Goldies
- Government's green food rules exclude schools and hospitals. // ENDS (Environmental Data Services);Jul2011, Issue 438, p26
The article reports that British environment department (DEFRA) standards imposed food quality and production standards that exempt meals catered in British schools and hospitals. The standards drove British civil service facilities to purchase 100 percent sustainable fish stocks and free range...
- Fighting the Good Fight. BULAT, JENNIFER; Westra, Abbie // CSP;Aug2011, Vol. 22 Issue 10, p70
The article discusses the highlights of a panel discussion among the winners of the Leaders in Retail Foodservice awards held by "Fare" magazine in the U.S. in 2011. Food and nutrition service director Angelo Mojica of the University of North Carolina Healthcare system tackled an effort to...
- CIA Opens Kitchens to Schools. // FoodService Director;7/15/2013, Vol. 26 Issue 7, p10
The article focuses on the initiative of The Culinary Institute of America in opening its kitchen to school foodservice professionals from seven districts for the Schwan's Food Service Getting Back to Your Roots Symposium in San Antonio, Texas in April 2013.
- A NEW KIND OF SCHOOL SPIRIT AT THE CIA. Romeo, Peter // FoodService Director;Feb2016, Vol. 29 Issue 2, p31
The article offers information on the craft beer maker Brooklyn Brewery that was opened at the Culinary Institute of America (CIA) campus in Hyde Park, New York which will serve as a teaching facility and school's food service.
- District and Hospital Partner to Bring Healthy Foods to Students. // FoodService Director;3/15/2010, Vol. 23 Issue 3, p11
The article discusses the collaboration of the foodservice divisions of Cooperstown Central Schools and Mary Imogene Bassett Hospital in serving healthy lunch menus to students.
- Scaling Back. Taylor, Marygrace // FoodService Director;8/15/2014, Vol. 27 Issue 8, p62
The article discusses that many non-commercial segments like hospitals and schools, such as Fort Mill School District in South Carolina and Carteret General Hospital in North Carolina, are moving to smaller food portions to create healthier menus.
- Contract giants enjoy boom but dread labor drought. King, Paul // Nation's Restaurant News;06/26/2000, Vol. 34 Issue 26, p138
Analyzes the performance of food service contract companies in the United States in 1999. Problems with labor scarcity; Revenue gains from the health care sector and elementary and secondary school markets; Increase in the signing of multi-unit contracts; Ranking of contract food service chains...
- Rhapsody In Green. Holaday, Susan // FoodService Director;3/15/2009, Vol. 22 Issue 3, p42
The article focuses on the salad offerings in cafeterias in the U.S. According to Heather Walker-Pardo of the University of Medicine & Dentistry of New Jersey University Hospital, they are getting away from traditional salads because people are generally eating healthier and looking for...
- Chapter Five: Where the Job Can Lead. Quinlan, Kathryn A. // Food Service Manager;1999, p36
This chapter describes the opportunities for advancement in the food service management industry. Food service managers advance as they gain experience. Managers can advance by taking jobs with larger dining places, or may oversee several hospitals, schools or restaurants at one time. Large...