Temple University in Philadelphia has contracted three food service operations for greater efficiency. (PG)

Quality food service is maintained by open communications between students and food service personnel. (HS)

A student center-dining hall building, scheduled for completion in June 1970, will house nine uniquely designed dining rooms in which Oriental, Italian, French, German, Mexican and American cuisine will be served on a rotating basis. (WM)

Uses 37 interviews with middle-class Blacks in several cities to define the character and impact of present-day racial discrimination. Focuses on the site, the nature of the incident, and the victim's coping response. Notes that the cost to the individual of coping with discrimination is great. (DM)

Used national survey data from over 700 respondents to examine how wives' labor force participation affects extent to which families use market economy to provide goods and services traditionally produced by women. Found that full-time working wives were more likely than wives at home to purchase cleaning and meal preparation services. (Author/NB)

Describes how one elementary school principal used a portion of the lunchtime for schoolwide improvement efforts, the organization of a 10-minute student talent show, and the creation of student learning opportunities. (PKP)

This paper draws on a part of the doctoral research study that investigates the potential impacts of Internet cafe use on Turkish college students' social capital. In this study, Internet cafe usage was portrayed by the amount of time spent and the frequency of online activities engaged at the cafes. Social capital, on the other hand, was…

Describes a teaching kit for use in the K-6 school cafeteria to teach about food and nutrition. The kit (consisting of a 56-page instruction booklet and 60 colorful nutrition cards) is meant to supplement nutrition education provided in the classroom by providing relevant food information at the point-of-purchase. (JN)

A discussion of the philosophical foundations and architectural innovations of architect Louis Kahn's library and dining hall at Exeter Academy in New Hampshire. (Author)

At the University of Maryland, a system based on convenience foods and disposable ware results in an operation that shows a profit. (Editor)

At the University of Delaware, the food service director sees little to be gained from convenience foods or disposables; all food is cooked on campus within the budget. (Editor/PG)