TITLE

A Healthy Challenge

PUB. DATE
August 2011
SOURCE
FoodService Director;8/15/2011, Vol. 24 Issue 8, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Opinion
ABSTRACT
The author discusses challenges facing foodservice directors and dietitians. He notes that foodservice operators are struggling how to sustain the momentum for the sustainability trend. He explains why operators want to expand their broad menus, noting the diversity of customers and staff. A discussion on health and wellness challenge for foodservice operators is provided.
ACCESSION #
64401174

 

Related Articles

  • A MATHEMATICAL PROGRAMMING SYSTEM FOR FOOD MANAGEMENT APPLICATIONS. Balintfy, Joseph L. // Interfaces;Nov75 Part 2, Vol. 6 Issue 1, p13 

    A multistage multiple choice programming system was developed to reduce the food cost of institutional feeding programs by computer assisted menu planning and data control. Food management objectives were formulated as finding combinations of menu items for a sequence of days which satisfy...

  • Transport Your Events to Italy at II Fornaio.  // Orange County Business Journal;12/5/2005, Vol. 28 Issue 49, pA30 

    The article features the restaurant II Fornaio in Irvine, California. It serves authentic food, bread and wine. It offers special regional menu in addition to its core menu. Each guests is given a chance to experience what its like to be in Italy. Pastas and flavorful sauces are served during...

  • Capriccio Italiano Ristorante's a Fifi Rave for Decades. Chao, Fifi // Orange County Business Journal;12/5/2005, Vol. 28 Issue 49, p40 

    The article features the restaurant Capriccio Italiano Ristorante in Mission Viejo, California. It has an appealing and welcoming interior. It has a modern lightning with two-toned eggplant color. It serves Italian dishes and a wide array of martini cocktails. Classic flavors are added to each...

  • SEAFOOD solutions. Friedland, Ann // Food Management;Feb2001, Vol. 36 Issue 2, p60 

    Provides guidelines in marketing seafood items. Importance of the development of concept; Way of diversifying menu; Dependence of purveyors. INSET: Shortcuts and Money Savers.

  • Two Continents, Two Cuisines. Weaver, Meg // National Geographic Traveler;Oct2008, Vol. 25 Issue 7, p132 

    The article presents the similarities and differences of Moroccan and Spanish dishes. Morocco and southern Spain share some culinary traditions, though their cuisines vary. The former's dishes reflect a mixture of Arab, Iberian, Berber and Jewish influences which are savory and sweet. Meanwhile,...

  • National Pork Board selects Celebrated Chefs to act as 2008 ambassadors for the protein.  // Nation's Restaurant News;4/14/2008, Vol. 42 Issue 15, p86 

    The article reports on the selection of five chefs by the National Pork Board (NPB) for 2008 America's Pork Checkoff program in Des Moines, Iowa. The said five chefs who were chosen for their culinary excellence include Mark Orfaly of Pigalle, Debra Paquette of Zola, Kent Rathbun of Abacus,...

  • F&B directors' duties extend beyond menu planning. Shaw, Russel // Hotel & Motel Management;5/21/2007, Vol. 222 Issue 9, p43 

    The article discusses the functions and responsibilities of a Food & Beverage (F&B) director. F&B directors are responsible in vendor negotiations for quality and price, menu decisions based on regional variations and promotional initiatives to push the product onto the forks of guests. They...

  • From Nutrition to Audition. Higgins, Amy // Food Management;Mar2004, Vol. 39 Issue 3, p20 

    Laura Woebbeking's artistic urges have propelled her from a possible career as a dietician to the more creative side of foodservice, developing menus, planning banquets and managing catered events, for example. As the foodservice director for Iowa-based Grundy Memorial Hospital, Woebbeking's...

  • Are Your Customers Well Served or Well Fed? Lapean, Shawn // Food Management;Mar2004, Vol. 39 Issue 3, p22 

    Professional foodservice directors spend an enormous amount of time, effort and money to upgrade their facilities, train their employees, design superior menus and build sophisticated systems for tracking the financial performance of their programs. But everytime, the word "feed" is used in...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics