Aramark Case

Having an open campus lunch stimulates the economy. Kids are great spenders, especially on food. According to FONA International’s 2014 Trend Insight Report, teens spend around 18% of their money on food (“U.S. Teens Spend…” 1). This means that they hog much of the market when it comes to fast food. One local business owner, Dick Hood, runs a sub shop right across from the high school at Round Rock. He admitted that closing the campus would cause him to lose business (Schroeter 1). The location of restaurants nearby helps to keep the students close enough to the school and allows for them to walk or bike versus driving. In New York, students gather at the Vestal Bakery and Deli. Here, the deli serves many students from Vestal High School and relies on the business from the lunch rush that they provide (Basler 1). With the business of the students they are able to hire more employees therefore helping the economy. Rachel Kirkpatrick also contributes to the fast-casual eateries in her area. Some days her and her friends would go into town and eat at their local bagel shop or Chipotle. When it was warm outside they would picnic on the school’s lawn (Marszalek 1). In addition, one school that is on the edge with deciding what to do is weighing out the pros and cons. They said that having an open campus would get the students out in the community and let them support local businesses, that was a major pro (Poolman 1). In a small town, these places thrive on the younger generations money. Lisa Williams is the manager of Grecco’s. On a typical day, over 30 teens come in for lunch, serving them over 200

Food plays an important role in our lives, especially in college. Food affects people financially, nutritionally, and educationally. The dining halls at Virginia State University are a major source of meals and food for students. Needless to say, it is important that those students can eat at these dining halls. The problem with this is that the cost of campus dining is way too expensive for the limited options we have.

While the Reitz Union is generally useful for me, it could use more healthier and oriental types of food. Many of my peers are vegan and there are not many options. The students that are vegan have to find other means of food, whether it is at another dining facility or off campus. In addition, it would be nice to have other oriental food dishes such as Jamaican or Cuban. The Reitz Union hours of operation of some of the food services are not useful. Some of the food services, such as Panda Express, close relatively early. Some students that have meetings at night will have to find some other means of food or get the food before their meeting. Despite the need for more healthier and oriental food options, the Reitz Union provides students with enjoyable

Attempting to urge student involvement and the rising costs of providing meals is a constant issue with the companies which provides meals for the schools. In the meantime, the issue remains how to increase the nutritional values of the food provided and assisting the companies that provide the food to do so and to maintain a stable program and its honesty, especially in making sure that children who are not eligible do not receive these reduced cost or free meals (Ralston, Newman, Clauson, Guthrie, & Buzby, 2008, p. iii).

A major role Fresno Unified School District Nutrition Center (FUSD) plays in their school lunch program is making sure that the items they provide the students are nutritious and delicious. To get this feedback, the district conducts taste tests of current and possible upcoming lunch items. The district can gather this information three different ways. The first way FUSD can gather information is through student opinion. They do this by hosting a meeting with student groups; here FUSD has the opportunity to inform the students of what FUSD does and how their group can impact next year’s lunch by providing feedback.

With the high demands of college, it is common for students across the nation to choose convenient snacks over other healthier options. Many students’ diets contain far too many of these snacks and as a result, they gain unwanted weight., Kutztown's This problem is even worse in Kutztown South Dining Hall makes it very difficult fordoes not offer enough healthy options for students to consistently have a well balancedwell-balanced diet . More specifically, South Dining Hall, the only dining hall open for early-morning breakfast, does not serve enough whole wheat items for students' breakfasts. The menu Aramark, South Dining Hall's caterer, provides is proof of this.This shortage of whole grains is illustrated in Aramark’s menu. From November 5, 2016 to November 10, 2016, the menu featured an average of one whole grain breakfast option food each day (South Dining). Additionally, the whole grain breakfast option didn't change every day. Rather, on most days oatmeal was consistently the only option (South Dining). As a result Consequently, , itItit is very difficult for students to eat a healthy breakfast. Often times they end up choosing a less healthy option such as sugary cereals or opting to skip

The food service at University of Houston-Downton is terrible with only five fast food restaurants for a school of more of 14 000 students. With a record enrollment for UHD a better food court is needed for the high demand for food choices. The majority of foods on our campus are fast food with no meal plant for the benefit of the students who spend a great amount in tuition. Speaking of unhealthy food, four out of those five restaurants are considered bad for student’s health and with only one salad bar that runs out vegetables when the demand is high. Many of students face the issue of having to go out of school to eat because of the insipid food options at the food court causing them to leave campus, driving to restaurants and with this

Throughout the 2014/2015 school year the Student Government Association has received comments from a vocal minority about the lack of evening food service here at Evergreen Technical College. This information was forwarded to us, the Student Government Food Service Committee. The vocal minority feels that food service needs to be offered at Evergreen Technical College in the evening; the planning, supervision, and workforce that allows Evergreen to provide similar food service during the day is not available; providing food service cannot become a reality unless sufficient demand is measured to be present.

In order to fix the sitting space issue, they provided a plan that would add more options in regards to the food services Aramark offers at the TAMIU Student Center. The project plan’s first step is to pinpoint what food options the student body want; a poll was then conducted to identify which specific food options. The second step is to draw up a blueprint of what the expansion would look like. The group of students brought up the idea of expanding the Student Center by removing the present sitting arrangements (the couches) that are in the Student Center Rotunda and replace them with more chairs and tables so that students are able to sit and enjoy their lunch comfortably. Not only do they propose the expansion of the Student Center Rotunda, but they would like to add picnic benches on the outside patio as well. The grass patio on which the picnic tables would be placed is shown in the picture below. The final step is to meet with the TAMIU president and administration to discuss

The cafeteria is a place where students buy their lunch and snacks. Often amount of time the prices are not that reasonable. This is where some students have a big issue with. We would like to change the menu with better meals and reasonable prices. The cafeteria should also include a vending machine for students to purchase there drinks which they want. Students mostly pay a big amount of money for the meals in the cafeteria, but not anymore we are going to make sure that all the prices will be decided by the students so we can make an average price for the meals and the snacks. Harvir Kaur Heer will make sure they pay less for the meals in the

1. On page 243 Bloom omitted how many students are of Aramark's campus, he includes a percentage but not an exact number. Therefore, it is unknown exactly how much they have gone trayless. Yet, he could have only included a percentage so that the number looks high because if the statistic is made from a small population the percentage would seem higher, thus making the statistic look better than it truly is.

For starters the obvious thing to do is instead of limiting the selection of healthy food limit the opposite, the selection of unhealthy food. In the dining hall the stations that currently serve burgers, fried chicken sandwiches, and pizza and use them to make healthier alternatives. Where the burgers are made there are already grills so they could cook pork chops, grilled chicken, and on occasion steak and make this the only thing served from this section so that the cooks are focused on preparing these cuts of meat properly for the students. In the station where the pizza is made there is an oven so instead of pizza there could be pasta, and casserole for a healthy serving of carbs and fat. For the sandwich section add more healthy ingredients and keep them available for students, instead of toasting the sandwiches with oil and a pennine press use an oven and put the vegetables on the sandwich after toasting. For the fruits and salads provide a better selection of fruits, lettuce, and salad toppings. Also for the salad bar instead of the fattening salad dressings like ranch and thousand island provide vinaigrette and other oil based dressings. After doing this most of the dining hall is healthy and nutritious food and some people may want something unhealthy every once in awhile, for this the school should

Food served in institutional settings had been under far greater scrutiny for its consumer health impact, sustainability, and safety, due to concerns about childhood obesity and a spate of recent food recalls. ARAMARK has attempted to circumvent such criticism through self-directed initiatives, such as the 'foodprint' campaign and a 'trayless' dining campaign

Aramark as a leading worldwide food, facilities and uniform service company offers a pleasurable and innovative experience to different industries including the education, healthcare, sports and entertainment as well as business and government (“Aramark”, n.d.). It is one of the largest worldwide foodservice providers, which is behind Compass Group and Sodexo and second uniform supplier in the United States ("Aramark competition", n.d.). According to a research (Mello, 2002), Aramark provides a high level of customized service and responsiveness. Besides, it meets their customers’ expectations by providing food products and services in an ethical and responsible way.  Kostelni (2016) reports that after the leases of Aramark headquarters expire in 2018 and the company successfully find an ideal place, the company might relocate it’s headquarter outside of Philadelphia. This research mainly focuses on four main aspects in foodservice of Aramark, which are food safety, convention center, catering and event planning, and refreshment.

Life at the university should be enjoyable and stress-free as possible. According to the fact that most of the students spend almost 7 Hours a day at universities. Each university offers some services like gyms, writing studios, and several clubs. On the other hand, one of the main facilities at the university is the restaurants. One of the features I enjoy at DAH university is the variety of restaurants. You can find all the kinds of food you want. I have been at the university for a month now, but I have not tried all the restaurant yet. Based on these days I noticed some point about the food, the environment and the Salespeople.