Examines three renovated college facilities that offer student-friendly dining space. Renovation problems in the areas of food and entertainment, service and choice, and image versus architectural history preservation are addressed. (GR)

Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

Microbial foodborne illnesses are a public health problem in the United States. Americans are patronizing restaurants three or more times a week and college students are frequently employed in food service; therefore, this study assessed compliance with and awareness of food safety recommendations among 460 college students. Compliance was…

In recent years, the teaching staff from the Central Queensland school of Wowan State Primary School have been responding to recently released Education Queensland initiatives or whole school literacy planning, "Literate Futures: Reading" (Education Queensland, 2002), and a framework for pedagogical reform, "Productive…

Temple University in Philadelphia has contracted three food service operations for greater efficiency. (PG)

Quality food service is maintained by open communications between students and food service personnel. (HS)

A student center-dining hall building, scheduled for completion in June 1970, will house nine uniquely designed dining rooms in which Oriental, Italian, French, German, Mexican and American cuisine will be served on a rotating basis. (WM)

Uses 37 interviews with middle-class Blacks in several cities to define the character and impact of present-day racial discrimination. Focuses on the site, the nature of the incident, and the victim's coping response. Notes that the cost to the individual of coping with discrimination is great. (DM)

Used national survey data from over 700 respondents to examine how wives' labor force participation affects extent to which families use market economy to provide goods and services traditionally produced by women. Found that full-time working wives were more likely than wives at home to purchase cleaning and meal preparation services. (Author/NB)

Describes how one elementary school principal used a portion of the lunchtime for schoolwide improvement efforts, the organization of a 10-minute student talent show, and the creation of student learning opportunities. (PKP)

Purpose/Objectives: The purpose of this research was to explore the attitudes and barriers related to the implementation of the local wellness policy (LWP) in the elementary school setting. Methods: Researchers used a two-phase approach. Phase I included focus group interviews with school nutrition directors, principals, teachers, parents, and…

In "The English Only Restaurant," Martinez Palau presents a number of Latino characters who, seduced by the economic promises of assimilation, attempt to suppress their linguistic and cultural identities in order to run a business the "American way." As befits a sociopolitical satire, the play on the one hand consciously…