Descriptor
| Food Service | 8 |
| Higher Education | 8 |
| Dining Facilities | 5 |
| Colleges | 2 |
| Costs | 2 |
| Facility Planning | 2 |
| Food | 2 |
| Food Handling Facilities | 2 |
| Sanitary Facilities | 2 |
| Administration | 1 |
| Air Pollution | 1 |
| More ▼ | |
Source
| College and University… | 10 |
Author
| Binning, Dennis W. | 1 |
| Buchanan, Robert D. | 1 |
| Chilson, Bennett D. | 1 |
| Droll, George L. | 1 |
| Erickson, Stanford | 1 |
| Knickrehm, Marie E. | 1 |
| Milliron, A. I. | 1 |
| Richie, Douglas H. | 1 |
| Shaw, Jane S. | 1 |
Publication Type
Education Level
Audience
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Buchanan, Robert D. – College and University Business, 1962
The effectiveness of food service facilities will be greatly enhanced by--(1) developing operating policies early in the design stage, (2) translating menus and recipes into space, time, amounts, and equipment, (3) arranging kitchen functions and work centers into straight line flow, and (4) evaluation. Operating policies and procedures must be…
Descriptors: Costs, Design Requirements, Dining Facilities, Equipment Storage
College and University Business, 1972
Quality food service is maintained by open communications between students and food service personnel. (HS)
Descriptors: Dining Facilities, Food Service, Student Role, Student School Relationship
Milliron, A. I. – College and University Business, 1973
A consideration of Bowling Green's food service plan. (WM)
Descriptors: Dining Facilities, Food, Food Service, Higher Education
Binning, Dennis W.; Erickson, Stanford – College and University Business, 1970
Analyses of gross expenditures, tuition, housing, food service, faculty salaries and administrative salaries, including comparisons and extrapolations drawn from C&UB's annual studies since 1965-66. (Editor)
Descriptors: Administration, Budgets, Colleges, Construction Programs
Shaw, Jane S. – College and University Business, 1974
When food prices skyrocketed last summer and fall, food service directors met the challenge with a variety of strategies from meatless meals to selling students on the concept of food conservation. (Author)
Descriptors: Cost Effectiveness, Costs, Educational Administration, Facility Planning
College and University Business, 1973
Examines the design, programming, the audiovisual, physical plant and food service operations of Mount Royal College in Calgary, Canada, that attempts to reduce the distance between living and learning. (Author/PG)
Descriptors: College Environment, Colleges, Educational Facilities, Facility Planning
Richie, Douglas H. – College and University Business, 1971
Condensed from a report prepared by the Plate, Cup and Container Institute, reprinted with permission from the Winter 1970 NACUFS Technical Bulletin. (Editor)
Descriptors: Air Pollution, Ecological Factors, Food Service, Higher Education
Droll, George L. – College and University Business, 1971
Descriptors: Dining Facilities, Food Service, Free Choice Transfer Programs, Higher Education
Chilson, Bennett D.; Knickrehm, Marie E. – College and University Business, 1972
Descriptors: College Students, Dining Facilities, Food Handling Facilities, Food Service
College and University Business, 1971
New continuous feeding program offers student a variety of dining patterns and steps up employee efficiency. (Editor)
Descriptors: Eating Habits, Equipment, Food Service, Higher Education
