And how will they be fed?
1982
Schuster, Karolyn | Stephenson, Susie | Lockyer, Richard
Inflation, a declining student-age population, a weak job market and government support cutbacks have affected college food service. Directors of food service are requested to have imaginative menus, appealing board plans, aggressive cash operations and lucrative catering programs to attract students in the university. Meanwhile, lunchtime services are expanding at traditional commuter schools as enrollments there rise. Specific food service operations at colleges and universities are compared. Operations that are working successfully may offer flexible board plans, foods from scratch rather than convenience foods, availability of vegetarian meals (tofu, sprouts, etc.), selective student employment, incremental raises for student help, and new ways of raising revenues (mobile vending carts, video games, etc.). (rkm)
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