Descriptor
| Dining Facilities | 8 |
| Higher Education | 6 |
| Food Service | 5 |
| Food Handling Facilities | 3 |
| Facilities | 2 |
| Administrators | 1 |
| Campus Planning | 1 |
| College Students | 1 |
| Costs | 1 |
| Design Requirements | 1 |
| Equipment Storage | 1 |
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Source
| College and University… | 8 |
Author
| Buchanan, Robert D. | 1 |
| Chilson, Bennett D. | 1 |
| Cornell, C. David | 1 |
| Criss, Wayne E. | 1 |
| Droll, George L. | 1 |
| Fairbrook, Paul | 1 |
| Knickrehm, Marie E. | 1 |
| Milliron, A. I. | 1 |
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Milliron, A. I. – College and University Business, 1973
A consideration of Bowling Green's food service plan. (WM)
Descriptors: Dining Facilities, Food, Food Service, Higher Education
Fairbrook, Paul – College and University Business, 1972
Descriptors: Dining Facilities, Food Handling Facilities, Higher Education, Lunch Programs
College and University Business, 1972
Quality food service is maintained by open communications between students and food service personnel. (HS)
Descriptors: Dining Facilities, Food Service, Student Role, Student School Relationship
Cornell, C. David – College and University Business, 1973
Descriptors: Campus Planning, Dining Facilities, Facilities, Higher Education
Droll, George L. – College and University Business, 1971
Descriptors: Dining Facilities, Food Service, Free Choice Transfer Programs, Higher Education
Chilson, Bennett D.; Knickrehm, Marie E. – College and University Business, 1972
Descriptors: College Students, Dining Facilities, Food Handling Facilities, Food Service
Criss, Wayne E. – College and University Business, 1974
The general purpose of the faculty club should be to promote unity and effectiveness among the teaching, administrative and professional forces of the university and to provide opportunities for informal exchange of academic problems. (Author)
Descriptors: Administrators, Dining Facilities, Facilities, Facility Improvement
Buchanan, Robert D. – College and University Business, 1962
The effectiveness of food service facilities will be greatly enhanced by--(1) developing operating policies early in the design stage, (2) translating menus and recipes into space, time, amounts, and equipment, (3) arranging kitchen functions and work centers into straight line flow, and (4) evaluation. Operating policies and procedures must be…
Descriptors: Costs, Design Requirements, Dining Facilities, Equipment Storage
