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摘要

The article presents miscellaneous topics related to food service. Topics include popularity of chicken in soups followed by ground beef; interview with Lorrie Goodfellow, foodservice director for Lee Public Schools in Lee, Massachussetts, on changes she made to the foodservice program that turned into profitable business; and Paul Houle, Director of Campus Dining Services at University of Colorado Boulder, on creating Middleterranean station at its Village Dining Center and Community Commons.