A la carte: one stop shopping

Vilschick, J.K.

A la carte: one stop shopping

1999

Vilschick, J.K.

The results are presented of a School Foodservice and Nutrition survey of major city school food service directors on trends in a la carte programs. Pricing strategies linked to nutrition issues; variety or presentation strategies; and branded items replacing school or locally produced foods are the three major themes. Popular, not popular, and "fading" foods are listed.

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AGROVOC Keywords

beverages foods income nutritive value prepared foods school meals

Bibliographic information

Published in

School foodservice & nutrition

Volume 53 Issue 7 ISSN 1075-3885

Publisher

Dordrecht : Springer Netherlands

Other Subjects

Brand name products; Food marketing; Price policy; Food service management; Costs and returns; Menu planning; School food service

Language

English

Note

2019-12-05

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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A la carte: one stop shopping

1999

AGROVOC Keywords

Bibliographic information