School food service management manual.

Issued July 1977.

A guide for precosting food for school food service /

Tables

Michigan Union tap room

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7623 MICHIGAN UNION BLDG., University of Mich., Ann Arbor Facing for base of drinking fountain in tap room matches facing for steam table. 7623 Water trough and shelves for glasses are made of black Hubbellite. Facing is magnesium oxycholoride. On image: 7623

Michigan Union tap room and passage

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7627 MICHIGAN UNION BLDG., University of Michigan., Ann Arbor Facing the passage way between tap room and adjoining room, showing matching of tiles with those facing steam table. Substitute following caption for the above: Michigan Union Bldg., University of Mich., Ann Arbor Magnesium oxychloride pressed tile used for wainscot of passage between old and new tap room and as facing of steam table. Note match of color and pattern of these tile with the original ceramic tile shown on wall through the doorway. On image: 7627

Michigan Union tap room

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7636 MICHIGAN UNION BLDG., University of Mich., Ann Arbor Facing for stean table in tap room. Magnesium Oxycholride tiles, in buff red and blue laid in 1937. Substitute following caption for above: Michigan Union Bldg., University of Mich., Ann Arbor Facing for steam table of tap room of magnesium oxychloride in buff and brown with color inserts of red, green yelloe, blue , purple and gold. On image: 7636

FATORES DETERMINANTES DA QUALIDADE DOS SERVIÇOS EM RESTAURANTES FAST FOOD

No mundo moderno, comodidade e conveniência têm sido fatores ligados diretamente às necessidades cotidianas das pessoas, onde o tempo é cada vez mais escasso e a busca por facilidades se torna uma constante. Tendo em vista esse cenário, na mesma medida crescente do número de frequentadores em praça de alimentação, há uma concorrência intensa travada pelas empresas de fast food estabelecidas nesses centros de compras. Nesse contexto, esse trabalho identifica e analisa fatores determinantes da qualidade dos serviços de restaurantes fast food, sob a ótica dos consumidores. O setor de fast food foi dividido em três categorias: temáticos, por quilo e lanchonetes, visando identificar possíveis diferenças nesses segmentos. O universo da pesquisa concentra-se nos consumidores dos restaurantes fast food situados no principal shopping center da cidade de Mauá. A pesquisa é de caráter descritivo e exploratório, cujos dados foram coletados por meio de questionário, baseado no instrumento de análise SERVQUAL, aplicado junto a uma amostra não probabilística de 390 usuários da praça de alimentação. Foi realizada análise fatorial por meio do software estatístico SPSS v19, extraindo cinco fatores determinantes da qualidade dos serviços de restaurantes fast food. Dentre os fatores extraidos, ressaltam-se os que estão ligados à Excelência e à Personalização dos serviços. Os segmentos analisados apresentaram convergências em seus resultados, como a elevada expectativa por parte dos consumidores, além do déficit na qualidade percebida de serviços dos restaurantes fast food, assim como apresentaram divergências em suas análises individuais, evidenciando peculiaridades a cada um desses.

A New Look at Institutional Food Service Management

Institutional food service management, especially by contract management companies, offers unrecognized career opportunities for many of today's hospitality students. It is one of the best kept secrets in the food service industry. This article endeavors to provide a new look at and overview of the industry as it has evolved and now stands.

Student Independent Projects 2012: Sustainable Resource Management

Everyday Millions of disposable plates, cups and utensils are used in fast food establishments, cafeterias, restaurants and homes worldwide. These single-use disable plates, cup and utensils, when of polystyrene or plastic, do not biodegrade and decompose like fruit, vegetables or meat; they only breakdown into smaller pieces on a physical level. This lack of decomposition means that these products persist and accumulate in landfills consuming the available space and contaminate the surrounding area. With an ever growing global population, the disposable waste generated annually is increasing and landfills worldwide are rapidly filling. Therefore, more landfills are needed sooner but they are expensive to create, they consume a large amount of usable space and can harm the environment. In order to reduce the dependence on landfills, the waste can be diverted through recycling programs, reducing human consumption and purchasing reusable and/or compostable materials. These methods of waste reduction would be implemented at the municipal level but it would be possible to change provincial and state legislation so that municipalities would be required to do so rather than of their own volition. If initiated worldwide than the amount of waste produced by humans would be greatly reduced and the dependence on landfills would decrease.

Inauguraci?n edificios Medicina

Estas im?genes corresponden a los eventos ocurridos el 21 de julio de 1955, d?a de la inauguraci?n de los edificios de Medicina y Medicina Social O.H.C, los primeros en ser construidos en la naciente Sede San Fernando. En este campus la Universidad centraliz? por primera vez sus actividades acad?micas y administrativas. La primera imagen corresponde al edificio de medicina social, construido con el apoyo econ?mico de la Fundaci?n Rockefeller. Su prop?sito era albergar los Departamentos de Medicina Preventiva y Salud P?blica. Las escaleras que aparecen en el costado izquierdo pertenecen al edificio de la Facultad de Medicina. Las im?genes dos y tres son del edificio de Medicina, dise?ado por el arquitecto Samuel Garc?a. El evento de inauguraci?n cont? con la presencia del Presidente de la Rep?blica (1953-1957), General Gustavo Rojas Pinilla, el Gobernador del Valle (1953-1955), Diego Garc?s Giraldo y el Alcalde de Cali (1955-1956), Harold Bohmer. En la foto cuatro podemos apreciar al Presidente en compa??a del rector (1954-1966), Mario Carvajal Sinisterra, de Jorge Vergara Delgado, ex rector (1952-1954) y de Elva Leonor Ortiz, secretaria general de la Universidad (1954-1958). En la imagen cinco la secretaria general saluda a las primeras damas asistentes a la inauguraci?n: Nancy de Garc?s, esposa del Gobernador del Valle, Carola Correa de Rojas, esposa del presidente de la Rep?blica y Herminia Rengifo Garc?s, esposa del alcalde de Cali. En la imagen seis, Elva Leonor Ortiz, aparece con uno de los habitantes de la sala de morfolog?a durante el recorrido hecho por las instalaciones. La imagen siete ofrece un aspecto de las mesas de disecci?n del anfiteatro y la ocho de la cafeter?a de la Facultad.