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Highlights the performance of contract firms in the U.S. food service industry for the fiscal year 2002. Facilities expansion among the firms; Mergers and acquisitions for the fiscal year; Sales growth posted by contract firms; Menu trends in the industry.

Interviews John Zilllmer, president of the Food and Services Group of Aramark Corp. on issues concerning its food service business in the U.S. Initiatives of Aramark towards customer service and company growth; Scope of the company's portfolio; Steps taken by Aramark on expanding towards the non-food services market; Development of the company's workforce.

Highlights the increase in food purchases in prisons in the United States in 1999. Average food spending of local prisons; Amount spent for the entire Federal Bureau of Prisons; How some certain facilities are showing the ability to reduce food costs. INSET: In North Carolina Corrections: Putting Prisoners....

The article reflects of the capability of the Child Nutrition Reauthorization Act of 2004 to eliminate childhood obesity in the U.S. Students does not participate in their schools' healthy food program that eliminates junk foods from cafeterias and vending machines. It presents an overview of headlines which suggest the possible failure of schools' nutrition program in four school districts. School food service operators are faced with the problem of losing customers as students avoid the school cafeteria during lunches.

The article deals with Bon Appetit Management Company's Eat Local Challenge in the U.S. The challenge requires Bon Appetit unit managers at 300 accounts across the nation to develop menus using ingredients coming to them from no farther than 150 miles away. Local sourcing is just one of Bon Appetit's many initiatives to operate more responsibly with respect to how food is produced (grown or raised), who produces it (local farmers or far-off corporations) and how it is handled in the kitchen.

The article reflects on the bottled water industry. It emphasizes the success achieved by the industry. It offers reasons why people drink bottled water. It discusses the decision of a mayor in Los Angeles, California to disallow city agencies to purchase bottled water using taxpayer funds.

The article presents an outlook for the food service industry in the U.S. as of December 15, 2006. According to Richard Wyckoff, president of Aramark's refreshment services and B&I facilities business, consumers will demand for more sophisticated coffee, and more aggressive marketing of single-cup brewers for home use. Wycoff further predicted that more employee will prefer tea during break periods. In addition, workplace customers will call for water more than any other beverage.

This article focuses on the importance of contingency planning in staging a conference or other events in the U.S. food service sector. It all started with tropical storm Cindy, way back in June 2005, threatening to put the American Society for Healthcare Foodservice Administrator's annual conference in jeopardy. The storm came and went, somewhat, but the conference went off without a problem. Much the same can be said about the National Association of College and University Food Services' annual conference just weeks later in July 2005, when Hurricane Dennis made landfall in New Orleans for planners and attendees to breathe a sigh of relief. Despite some worry, the conference was held successfully. The events of 2005 have certainly given everyone in this business a hard-earned lesson in the necessity for contingency planning.

Offers observation on the efforts of the food service industry to help victims of Hurricane Katrina in the U.S. in 2005. Amount of money provided by the American Dietetic Association for a disaster relief scholarship fund; Highlights of an e-mail from Nadine Mann of East Baton Rouge Parish School System in Louisiana regarding the hurricane's aftermath; Indication of the industry's efforts.

Comments on the findings of studies about peanut allergies in the U.S. Comparison between the uses of peanuts and corn; Efforts of the peanut industry to promote the product while keeping mindful of allergies; Options to solve peanut oversupply.

Addresses several issues related to the non-commercial foodservice market in the U.S. as of August 2005. Toolkit for school foodservice providers to use in addressing health and wellness issues introduced by Tyson Foods; Winners in the O-Zone School Program Lunchroom Makeover sweepstakes of food manufacturer Otis Spunkmeyer Inc.; Reason why operator-supplier partnerships are a necessary and vital part of the non-commercial market.

Focuses on the partnership between schools and food service contractors in the U.S. Terms of a food service contract awarded to Chartwells-Thompson Hospitality by Chicago Public Schools in Illinois; Background on the food service agreement signed by Sodexho with Saint Johns University in Flushing, New York; Contract to operate food service at the University of Houston, Texas won by Aramark.

Provides insights on bills aimed at foodservice facilities proposed by government bodies in the U.S. in 2005. Details of a sales tax to be imposed on fast food restaurants proposed by Detroit, Michigan Mayor Kwame M. Kilpatrick on April 12; Disadvantages of a school nutrition bill proposed by the Connecticut House of Representatives in January.

Comments on changes in campus foodservice in the U.S., as of May 2005. Use of branding in attracting customers; Impact of changes in campus housing on foodservice needs; Effect of technology on the habits of students.

Comments on a television commercial for high-speed broadband Internet service being aired in the U.S. for retaining a low perception of food available in a non-commercial cafeteria. Overview of the story of the commercial; Clues that indicate that setting is in a non-commercial dining facility; Argument in support of the menu and services being offered in a non-commercial cafeteria.

Comments on issues related to the food service industry in the U.S. in 2005. Portrayal of the importance of chefs in food service businesses based on the cartoon series "SpongeBob SquarePants"; Background on the cartoon series; Implications of decisions of big contract management companies for small businesses.

Focuses on the efforts of Ted Mayer, director of dining services at Harvard University in Cambridge, Massachusetts, to improve food literacy among students. Definition of food literacy according to Mayer; Information on the Savory Spotlights menu program; Views of Mayer on the success in improving food literacy.

Expresses opinion on the quality of service rendered by food service providers in the U.S. Information on the inconveniences experienced in travelling; Expectation of customers on businesses.

Comments on the studies conducted by Market Technology Solutions and NPD Group on high-protein and low-carbohydrate trends in the food service industry in the U.S. Results of the studies; Problem with the studies; Status of demand for low-carbohydrate dish.

Examines the impact of technology and the Worldwide Web on non-commercial food service businesses in the U.S. Number of school kids attending cyber school according to the U.S. Department of Education; Estimate on the number of students who participate in traditional home schooling; Percentage of higher education institutions offering distance education course; Number of people engaged in telecommunication.

Comments on the changes in the U.S. school foodservice business since the 1960s. Tendency of children to indulge in sweet food products; Arguments on the sale of carbonated beverages; Contribution of sodas sold in schools to the child obesity epidemic.

Focuses on the assessment of the U.S. foodservice industry in 2004. Average percentage of increase in meal volume in long-term care; Implications of an improved take-out volume; Vital factors for the industry's success.

Comments on speculations over the parties responsible for the growth in the number of obesity cases in the U.S. Criticisms received by the food service industry regarding their role in the issue; Difficulties faced by hospital cafeterias in providing healthier options for patients.

Discusses profitability in the food service industry. Assumptions about the link between prices and profits; Strategies employed by food service operators to improve profitability; Significance of the menu in increasing profits.

Focuses on the impact of health and food laws on food service and manufacturers in the U.S. Laws implemented by city officials that prohibit the sale of less nutritious foods and drinks in schools; Plans of Kraft Foods for its food and snacks marketing efforts; Move taken by non-commercial food service in response to their obligation of providing healthy choices to consumers.

Comments on the efforts of various school districts, state and local governments, and other interested parties in the U.S. to improve the nutritional profile of foods and meals sold and served in schools. Results of studies of several organizations concerning children's health; Influence of parents on the kind of foods preferred by children.

Presents information on the U.S. 'FoodService Director' magazine as of May 15,2003. Background on its creation; List of the previous staff of the magazine.

Looks at several issues facing school food service programs in the U.S. as of February 15, 2003. Criticisms towards school food service programs; Steps being taken by various school districts to keep childhood obesity at bay; Views of parents on the disadvantages of sodas and junk foods for kids.

Comments on being taken for granted issue facing food service professionals in the U.S. Problems and restrictions facing the food service market; Key to the success of businesses in the food service setting.

Discusses the value of food service in the U.S. Most popular technique of increasing revenues in foodservice operations; Role of electronic business in the industry; Foodservice operators who understand their customers.

Comments on a study conducted by researchers at the University of Michigan Medical School on fast food franchises in hospitals in the U.S. Background on criticisms made by the researchers against fast food services in hospitals; Information on a related study conducted by 'Foodservice Director' magazine; Description of hospital cafeterias in the country.

Reports on the installation of Virtual Food Court, a multi-brand multi-operator food service offering at Eastman Chemical Company's complex in Kingsport, Tennessee. Several quick-serve brands at the unit; Total foodservice revenue of the operations in the complex; Percentage of sales of Eastman's foodservice accounted from catering activity; Reason for employing multi-brand multi-operator approach.

Highlights some of the events related to food service that have shaped the 2001-2002 school year. Introduction of a bill that would place a tax on sales of soda in California; Improvement of a British student's behavior after replacing soda machines with one machine selling bottled water; Difficulty faced by schools in offering milk alternatives.

Comments on the free products offered by some food service operators in the U.S. Discussion on food service establishments; Criticism on food service staff.

Highlights the program launched by Sodexho School Services in the United States which brought nutrition education from the cafeteria to the classroom through a series of coloring books. Characters featured in the Pyramid Pal series of coloring books from Sodexho; Aim of the nutrition-themed coloring books; Goal of Sodexho on its Pyramid Pal program; Companies which sponsored the distribution of the books.

Discusses the characteristics of non-commercial food service in the United States. Comparison of non-commercial food service and commercial operations; Nutrition education programs from food service operators; Activities of non-commercial food service operators.

Focuses on the food service operated by the United States Department of Defense Concessions Committee at the Pentagon. Features of the food facilities; Overview of restaurant brands offered; Operational responsibilities of vending machines in the Pentagon.

Shares views on the career changes of two executives from the United States food service industry. Responsibility of Peggy Lee at Chesapeake Public Schools in Virginia; Reasons of Marge Beasley for leaving the industry.

Comments on the marketing of soda in schools in the United States. Information on the Better Nutrition for School Children Act of 2001; Argument against the campaign to remove sodas from schools.

Comments on the impact of the ergonomic standard issued by the U.S. Occupational Safety and Health Administration, on the food service industry. Decision of George W. Bush to repeal the regulation; Effect of the regulation's requirements on the food service sector.

Focuses on the foodservice department at Milton Hershey School in Pennsylvania. Background of the school; Description of the school's dining halls; Results of the evaluation of various foodservice areas.

Features Nathan's Famous, a non-commercial foodservice company in the United States. What prompted the firm to refocus the brand's identity; Effort as part of an expansion of the firm's branded product program; Brands added to its portfolio via acquisitions.

Focuses on the foodservice of software company Computer Associates at their headquarters in Islandia, New York. Background information on the success of the company; Annual budget of the company for the foodservice; Future plans for its catering service.

Comments on the statement issued by Doug Hawthorne, president of the Society for Foodservice Management, about the inequity in office coffee service (OCS) in the United States. Role of cost in the level of OCS product variety a company can afford to offer; Concept of employer-employee relationship.

Reports on the launching of Sodexho Marriott Services' Culinary Foundations training program at the Culinary Institute of America (CIA) in Hyde Park, New York in March 2000. Goals of the program; Factors that contributed to the success of the program; Criteria for selecting candidates for the Culinary Foundations program; Highlights of the program.

Focuses on meal services in the United States (US) as of April 2000. Trends in the services; Status of obesity in the US; Food preference of children.

Describes the a la carte concept of the food service program of Texas Tech University in Lubbock. Key to any a la carte operation; List of stations based in Texas Tech's foodcourt called The Market; Objectives met by the facility.

Talks about the success of the ARAMARK-run foodcourt at financier J.P. Morgan on Wall Street in New York City, New York. How it managed to capture half of the site's employees though it replaced a totally subsidized cafeteria; How the serving stations are named; Examples of market adaptation. INSET: 350 Orders a Week: Box-lunch biz picks up.