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Direct linkCapalbo, Mike A. – American School & University, 2011
Today's education institution kitchens are colorful and inviting, designed with curvature and stainless steel to compete with local restaurants, offering more variety and efficiency to the demanding health-conscious "Generation Me" consumer who is short on time and big on selection. In short, campus eateries are less "cafeteria" and more "cafe."…
Descriptors: Food Service, Energy Conservation, Dining Facilities, Educational Facilities Design
