A consideration of Bowling Green's food service plan. (WM)

600 student dormitories for the State University College at New Paltz, New York. (RG)

Objective: to design a food service facility for an enrollment increase of 500 students at Old Orchard Junior High School. It was achieved by coordination of a conveyor system. (RG)

Describes how to create additional revenue streams by designing campus facilities that are flexible, multifunctional, and satisfy student preferences. The college dining hall is used to illustrate how a cafeteria is transformed into a multifunctional business enterprise designed to keep students on campus. (GR)

Purpose/Objectives: The purpose of this research was to explore the attitudes and barriers related to the implementation of the local wellness policy (LWP) in the elementary school setting. Methods: Researchers used a two-phase approach. Phase I included focus group interviews with school nutrition directors, principals, teachers, parents, and…

In "The English Only Restaurant," Martinez Palau presents a number of Latino characters who, seduced by the economic promises of assimilation, attempt to suppress their linguistic and cultural identities in order to run a business the "American way." As befits a sociopolitical satire, the play on the one hand consciously…

Changing life styles for college students are causing food service directors to change their ways of serving students. Students today seem to prefer living in privately owned apartments and houses where they can provide and cook their own food to living on campus and having meals prepared for them. Many colleges and universities are eliminating…

At Hiram College in Ohio, Innovative food service operations have resulted in vegetarian menus, unlimited servings and personalized service. (PG)

Analyzes the alternatives available for efficient use of lunchroom seating space. Schematic diagrams and a table of the described seating arrangements are included. (Author)

Describes how one university got out of the food business and leased space in its student union comparable to the way that a mall food court leases space. The university acts as a commercial property owner and lessor, collects rent, pays the utility bills, services tenants, and aspires to break even. (RJM)

Examines three renovated college facilities that offer student-friendly dining space. Renovation problems in the areas of food and entertainment, service and choice, and image versus architectural history preservation are addressed. (GR)

Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…

In this article, the author describes the one 50-minute lunch period for all students, teachers, and staff members at James Hubert Blake High School in Silver Spring, Maryland. The one lunch period, which began in 2000, allows students to eat in certain areas of the school, including classrooms, hallways, and resource areas. Teachers use the lunch…