Twenty-five years of program changes in educational foodservice
1986
Evolutionary changes in educational food service operations progess from the self-operated, straight-line service of pre- World War II through food service management firms' marketing efforts toward pleasing students; through the creation of the National Association of College and University Food Services and increased demand for hotel/restaurant management academic programs to the present. Current influences cited are: increased usage of a la carte service to limit waste factors; and development of innovative foods, packaging, equipment, and food handling techniques which contributed to a more varied menu. Trends such as increased demand for on-campus housing and larger college (student) unions are forecasted to influence the future of educational food service.(mjs)
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